Roast Duck With Plum & Ginger Chilli Glaze

by Zarina
Roast Duck With Plum & Ginger Chilli Glaze

THIS WAS EPIC, my friends. I am soooo excited to share it with you… Spicy, savoury, sticky, juicy, garlicky… the most incredible table showstopper which, if you love duck, then you have to try at home.

Ever wondered how to cook duck? It’s so much easier than most people think, especially if you follow my simple step by step method, which makes for the most tender, juicy, flavourful, succulent meat.  

The glaze is a combination of plum jam, which I made from the sweet, ripe, juicy plums from the trees in my garden, as well as a store-bought smoked spicy chilli relish, lots of ginger, garlic, cayenne pepper, chilli powder and salt.  You can be a bit playful here and mix up whatever preserves and relishes you love. A marmalade, cranberry, onion or mango would work perfectly too.  
I served this beauty surrounded by a ton of colourful grilled veggies, whole garlic roasted in their pods, crispy potatoes and garnished with pretty homegrown edible flowers. 

To brine or not to brine?  If you have the time, then 100% brine your duck. It adds so much flavour and makes it exceptionally tender with crackling, crispy skin and doesn’t take long at all.

If you’ve never made roast duck before, then I urge you to try this easy recipe… I promise you’ll wish you had tried making it sooner!! 😍

Here’s some inspo for what you can do with the leftovers…

🦆 Before adding the glaze, save the duck fat drippings for roasting vegetables, potatoes, or even cooking eggs. The results are insanely good.  

🦆 Don’t forget to save your duck bones, even freeze them. When you have time, boil the bones with any veggies and any aromatics you like.  I made a bone broth with carrots, onions, ginger, garlic, herbs and whole spices, then strained it through a fine sieve to get the liquid gold broth, so nutritious and bursting with flavour, I plan to make an udon noodle soup soon.

🦆 There are endless dishes you could make with leftover duck. Some to try are duck fried rice, duck potato hash, duck ragu.

🦆 Veggies, chop up any leftover grilled veggies to make soup or a shakshuka-like I did.

Roast Duck With Plum & Ginger Chilli Glaze

Roast Duck With Plum & Ginger Chilli Glaze

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g Sugar
  • 150g Salt
  • 1 Pod Garlic bashed
  • 2 Oranges
  • 1 Lemon
  • 4 Star Anise
  • 1 tsp Coriander Seeds
  • 1 tsp whole peppercorns
  • 10g Oregano
  • 10g Sage, fresh
  • 10g Rosemary fresh
  • 1” piece fresh ginger
  • 1 cinnamon stick
  • 1 Whole Duck
  • 300g Plum Jam
  • 100g Spicy smoked chilli relish
  • 0.5 tbsp Ginger minced
  • 0.5 tbsp Garlic crushed
  • 0.5 tsp Chilli powder
  • 0.5 tsp Cayenne Pepper
  • 3 tsp Sea salt



  1. Brine the duck up to 24 hours ahead - In a large saucepan or stockpot, boil 1 litre of water along with all the brine ingredients, stir until dissolved.
  2. Remove from the heat, add 2 litres of cold water and wait for the brine to reach room temperature before the next step.
  3. Place the whole duck upside down inside the brine, so it is fully submerged. Refrigerate for at least 12 hours, up to 24 hours.


  1. Preheat the oven to 190C
  2. MAKE THE GLAZE - In a small saucepan, add the plum jam, smoked chilli relish, ginger, garlic, chilli powder, cayenne pepper and salt, bring to a boil, then simmer for 5-10 minutes until thick and glaze consistency
  3. Rinse the duck, inside and outside, with cold water
  4. Dry the cut skin thoroughly with a kitchen towel and place the duck breast side up on a rack in a roasting tin, set aside
  5. Roast the duck in the oven, middle shelf for 40 minutes per kilo, plus 10 minutes extra
  6. 30 minutes before the duck is cooked, take it out of the oven and brush with half of the glaze. Return to the oven; however, before you take this step, you could save the duck fat drippings for roasting vegetables, potatoes or even cooking eggs!
  7. 15 minutes before the duck is cooked, take it out of the oven again and brush with the remaining glaze
  8. When the duck is cooked, the juices will run clear, cover with foil and rest for 10-20 minutes before carving and serving.
  9. Serve with your favourite grilled vegetables and enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.


Edel Logan December 21, 2021 - 4:24 pm

I really want to make this for Christmas and I live in the US. What is the Spicy smoked chilli relish? I will have to find an alternative if it is not sold here. Just found you on Instagram and LOVE your recipes.

Zars Kitchen Admin December 21, 2021 - 9:00 pm

Hi Edel… what lovely feedback! Thank you so much. I am delighted you want to make this one for X’mas!You can replace the spicy smoked chilli relish with any chilli jam, those are usually readily available in supermarkets but if you can’t find a chilli jam then any cranberry or orange marmalade would work well too! I hope you love this one as much as we do and thank you for following on Instagram.


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