For those of you with long memories you might remember that Giftmas Day cooking last year was a new and unequivocal low point in my kitchen efforts. But not to be dissuaded, when I found a frozen duck the other day at the markets, I was all over it!
Pulling out the same recipe, I was determined to attempt this again, and be successful!
Check it out! All golden brown and crispy!
I even had an instruction manual to give to Himself so he could assist me in my endeavour of the perfect (not quite Giftmas yet) dinner!
And there you have it! Roast Duck with plum and ginger sauce, glazed carrots, and prosciutto beans!
The proof of the deliciousness is in this photo here.
It’s all gone!
I am so ready to take on Giftmas lunch this year it’s not even funny! BRING IT ON!
And no, you can’t invite yourselves ’round to our place for Giftmas!
ghoti industries 
Looks absolutely delicious – do you share recipes?
I do! It did occur to me after the post went up that I should have put the recipe in the post. Oh well. Hopefully people will come here to the comments for it 🙂
1 tsp ground ginger
2 tsp ground coriander
2 tsp sea salt
1 duck (about 2kg)
Preheat the oven to 220C
Combine the ground ginger, ground coriander and salt in a small bowl and rub into the skin and cavity of the duck. Seal the cavity with a metal skewer and tie the legs firmly together with kitchen string.
Place the duck on a rack in a roasting tine and roast for 50-60 minutes.
Remove the duck from the roasting tin, cover with foil and allow to rest in a warm place for 15 minutes.
2 tbsp soft brown sugar
15 g fresh ginger (cut into thin matchsticks)
1 star anise
800 g tin plums (drained and halved, syrup reserved)
Combine the sugar, ginger, star anise, 375ml of the reserved plum syrup, and 80ml of water in a saucepan and stir over medium heat until the sugar has dissolved. Bring to the boil and simmer for 7 minutes, or until slightly reduced and syrupy. Add the plums and simmer for a further 2 minutes. Serve with the duck.