| Prep: 30 mins | Cook: 2 hrs – 2.5 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 40g | 13g | 16g |
| sugars | fibre | protein | salt |
| 12g | 2g | 35g | 0.85g |
Roasted Duck with Satsuma and Plum Sauce is my beachside shift away from the norm, rooted deeply in my Portland, Maine origins where seafood often takes a prime spot in our culinary collection. However, every now and then I find myself craving something different, yet nested snugly within the heart of New England cuisine. The heartiness of duck, paired with the sweet zingy taste of satsuma oranges and fresh plums, creates a comforting and elegantly exquisite dish that I believe captures the essence of a New England autumn.
A Warm Souvenir from Fall
Preparing this dish always reminds me of Maine’s colorful falls. It’s when the apples are tart, the cider is sweet, and the oranges and plums are at their peak. It echoes all of the flavors of the season where the days are crisp and the evenings cooler. My daughters, Erin and Samantha, love helping out, especially in sectioning the satsuma oranges and chopping the fresh, juicy plums. The peels are fragrant, the juice is sweet and slightly mysterious, and the whole house fills with their fresh, fruity aroma, stirring memories of past family meals and future gatherings.
Wholesome and Healthy
It’s not just the family memories, the taste and autumn-feel that I adore. There is a suite of health benefits associated with this Roasted Duck with Satsuma and Plum Sauce. This meal is rich in iron and protein, which helps to reinforce the immune system and boost energy levels. The satsuma oranges are filled with vitamin C, and the ginger in the sauce is known for its anti-inflammatory benefits. Also, when cooked right, duck meat can be a surprisingly lean protein source.
What I mostly love about this dish is its versatility. It’s similar to some of the fruit-based poultry dishes I’ve tasted throughout my culinary journey, like the French-inspired Duck a l’Orange, but with a unique twist. This dish would also pair well with a classic New England side dish, such as a Boston baked beans or a roasted root vegetable medley.
What You’ll Need
- 1 whole duck (approximately 5-6 lbs)
- 4 Satsuma oranges
- 1 cup fresh plums, pitted and chopped
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Salt to taste
- Cracked black pepper to taste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon Chinese five-spice powder
Method
Step One
Preheat your oven to 375°F (190°C). Rinse the duck inside and out under cold water, then pat dry with paper towels. Season the duck generously with salt and cracked black pepper, and place it on a rack in a roasting pan. Set aside while you prepare the citrus and plum sauce.
Step Two
Peel 2 of the Satsuma oranges and chop the peel finely. Squeeze the juice from these, and the other 2 oranges into a saucepan. Add the chopped orange peel, chopped plums, sugar, water, garlic, ginger, and five-spice powder. Bring to a simmer over medium heat, stirring occasionally until the sugar has dissolved and the plums have softened.
Step Three
Mix the cornstarch and cold water in a separate bowl until smooth. Gradually stir this into the plum mixture in the saucepan. Continue to simmer until the sauce thickens, then remove from heat.
Step Four
Using a brush or a spoon, coat the duck in the plum sauce. Be generous and make sure all parts are covered with the sauce. Place the duck in the oven and roast for around 2 hours, or until the internal temperature at the thickest part of the thigh reads 165°F (74°C) on a meat thermometer. Baste the duck with the remaining plum sauce every 30 minutes.
Step Five
When the duck is done, let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a moister duck. Serve the roasted duck with the remaining Satsuma plum sauce on the side.
