1 free-range duck, cleaned and trimmed.
1 tbsp NOMU Oriental Rub
NOMU Sea Salt
1 cup water
1 orange, juiced
1/2 cup sugar
1 cup water
2 cinnamon sticks
1 or 2 NOMU Cooks’ Collection Whole Star Anise
6 blood plums, halved and stoned
A glug of oyster sauce (optional)
Preheat oven to 180°C.
Using the tip of a small sharp knife, prick the fat of the duck all over, being careful not to prick the flesh. Rub NOMU Oriental Rub and Sea Salt all over the skin and inside the cavity. Place in a roasting tray with 1 cup of water and the juice of an orange. Cover with foil and roast for 1 hour.
While your duck is roasting, dissolve the sugar in the water in a small saucepan or pot. Add the cinnamon, star anise and plums and poach gently
for 15 minutes.
After 1 hour, remove the foil from the duck and pour off all the fat. Pour the plums and poaching liquid over the duck and continue roasting until
the skin is browned and crispy.
To serve, remove the duck from the roasting tray and cut into portions. Check the seasoning of the sauce. At this point, if you would prefer a slightly richer, more complex flavour, add a glug of oyster sauce to the sauce before serving with sticky rice or egg noodles drizzled with a touch of sesame oil
1 free-range duck, cleaned and trimmed.
1 tbsp NOMU Oriental Rub
NOMU Sea Salt
1 cup water
1 orange, juiced
1/2 cup sugar
1 cup water
2 cinnamon sticks
1 or 2 NOMU Cooks’ Collection Whole Star Anise
6 blood plums, halved and stoned
A glug of oyster sauce (optional)
Preheat oven to 180°C.
Using the tip of a small sharp knife, prick the fat of the duck all over, being careful not to prick the flesh. Rub NOMU Oriental Rub and Sea Salt all over the skin and inside the cavity. Place in a roasting tray with 1 cup of water and the juice of an orange. Cover with foil and roast for 1 hour.
While your duck is roasting, dissolve the sugar in the water in a small saucepan or pot. Add the cinnamon, star anise and plums and poach gently
for 15 minutes.
After 1 hour, remove the foil from the duck and pour off all the fat. Pour the plums and poaching liquid over the duck and continue roasting until
the skin is browned and crispy.
To serve, remove the duck from the roasting tray and cut into portions. Check the seasoning of the sauce. At this point, if you would prefer a slightly richer, more complex flavour, add a glug of oyster sauce to the sauce before serving with sticky rice or egg noodles drizzled with a touch of sesame oil
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