Its rich fruit with
dark chocolate and lovely spicy and savoury notes, brings out the best in this
delicious duck. Made with plums, soy, five-spice and honey, and sparks of
ginger and chilli, it will have you gnawing on the bones to extract the last
bit of flavour.
Buy Zonnebloem Pinotage from your favourite supermarket or wine shop. It retails for around R63.
Whole Roasted Duck with
Plum Sauce
Served with Zonnebloem
Pinotage
Serves: 4-6
1 duck, weighing
approximately 2kg
2 Tbsp (30ml each)
honey and soy sauce, mixed
pinch of Chinese 5
spice powder
1 small onion, finely
chopped
1 red chilli, finely
chopped
1 large knob (4-5cm)
ginger, peeled and grated good glug of olive oil
400g fresh plums,
halved stoned and cut into chunks
4 Tbsp (60g) cup brown
sugar
2 Tbsp (30ml) soy sauce
½ cup (125ml) stock
½ cup (125ml) red wine
Steamed basmati rice,
to serve
Method
Preheat the oven to
220°C
Lay the duck on a
roasting tin, and sprinkle with salt and black pepper. Place in the
preheated oven and roast for about 20 minutes or until the skin is starting to
crisp up. Mix together the Chinese 5 spice with the honey and soy
mixture. Turn the temperature down to 180°C and continue to cook, basting
the bird every half hour or so with the honey mixture. Check frequently
to see if the skin is burning, if it turns brown quickly then cover with foil. Roast for 75 minutes. Remove the duck from the oven
after 60 minutes if you prefer it pink.
For the plum sauce: Fry
the onion in the olive oil until softened. Add the chilli and ginger,
cook for a minute or two. Add the plums, sugar and stir until the sugar
has melted. Add the red wine and stock and cook for about 30-35 minutes
on a medium to low heat (if you are using really ripe plums the cooking time
might be a little less, check the sauce after 20 minutes). The sauce is
ready when it turns thick and glossy.
Allow the duck to rest
on a serving board for 5-10 minutes. Carve and serve with the plum sauce,
rice and greens.
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Visit the website: www.zonnebloem.co.za