Chinese Roast Duck with Plum Sauce Recipe (easy) - not enough cinnamon (2023)

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Serve this Chinese Roast Duck with Plum Ginger with Plum Sauce for an elegant, easy-to-prepare festive meal. The sweet prune and ginger glaze accentuates the duck's spice and leaves the skin wonderfully crispy.

Crispy-topped roast duck served with a sweet and spicy plum sauce is a beloved staple at any Chinese restaurant. But let me tell you, this Homemade Chinese Roast Duck with Plum and Ginger is even better and surprisingly easy to make.

To be completely honest with you, the thought of cooking this Chinese Roast Duck was driving me crazy. I don't know if it's because it's a very expensive meat and I've never cooked a whole duck before, but man, this little guy was stressing me out!

I had even planned a whole day for this Chinese Roast Duck recipe, when I usually make and photograph three "cooking" recipes a day. I wanted to take my time and make sure I did everything correctly.

Guys, all that anxiety was in vain! Making this Ginger Plum Roast Duck wasthenEasy, I couldn't believe it. I even made a plum sauce to go with the Chinese roast duck, because why use plum sauce, right?

If you know how to turn on the oven, mix a few ingredients in a bowl, and set the timer, then you know how to roast a duck. I'm not kidding, yeahthateasy!

How to Cook Chinese Roast Duck to Perfection:

To ensure your Chinese Roast Duck is cooked to perfection, you must follow this simple rule of thumb: Roast 18 minutes per pound (40 minutes per kilo) at 375F (190C). My duck weighed 5 pounds so I roasted it for 1 hour and 25 minutes.

We only add the plum and ginger glaze at the end so it doesn't burn. If you notice your bird starting to get too brown (as you can see from the wings in the photo), cover it loosely with aluminum foil.

And an extra tip for the next time you want to roast a duck without icing: the more you dry the skin before cooking, the crispier it will be!

Holidays like Thanksgiving and Christmas are the perfect time to try roast duck. Don't be afraid and try it! The amazing taste is definitely worth the effort and calories!

If you've already tried this Chinese Roast Duck with Plum Sauce, be sure to rate the recipe below and let me know how it went in the comments! I love hearing from you! You can also follow me onInstagram,pinterestyFacebookFor more delights and backstage!

Chinese Roast Duck with Plum Sauce Recipe (easy) - not enough cinnamon (3)



Easy Roast Duck with Prunes and Ginger

Serve this Chinese Roast Duck with Plum Ginger with Plum Sauce for an elegant, easy-to-prepare festive meal. The sweet prune and ginger glaze accentuates the duck's spice and leaves the skin wonderfully crispy. Pat the duck skin dry before roasting for best results.

Coursemain meadow

kitchenbritish, chinese

Keywordbaked, chinese, christmas, crispy, dinner, duck, easy, fancy, festive, ginger, holiday, plum, plum sauce, roasted, thanksgiving

setup time 5 minutes

Time to cook 1 hour 25 minutes

Rest time 15 minutes

Total time 1 hour 30 minutes

portions 6

calories 757 kcal


  • 1Pato5 pounds - 2.2 kg

for the glaze

  • 1cupplum jam
  • 2teaspooncoriander powder
  • 1teaspoonpowdered ginger
  • 2teaspoonsal marina

for the sauce

  • 2soup spoonMel
  • 1Star anise
  • 1teaspoonpowdered ginger
  • 28andcanned plums800 g, boned and halved, syrup reserved


  1. Preheat oven to 375F/190C.

  2. Dry the duck skin carefully with a paper towel. Place the duck on a wire rack in a baking dish.

  3. Place in oven and roast 18 minutes per pound (40 minutes per kilo). My duck weighed 5 pounds so I roasted it for 1 hour and 25 minutes. Adjust the cooking time according to your duck's weight. If the duck starts to brown too much, coverfluentlywith aluminum foil

for the sauce

  1. In a medium saucepan, combine honey, star anise, ground ginger, 1 ½ cups reserved prune syrup, and ½ cup water. Bring to a boil, reduce heat and cook for about 10-15 minutes.

  2. Add prunes and cook for another 10 minutes. Turn off the heat and set aside, keeping warm.

for the glaze

  1. In a medium bowl, combine the jam, ground coriander, ground ginger, sea salt, and enough water to spread the frosting (about 2-3 teaspoons should do the trick). Set it aside.

    (Video) Homemade Braised Duck with Plum Sauce | Soft and Tender

  2. 30 minutes before the duck is cooked, remove it from the oven and put the timer on pause. Brush with icing (if you don't have a brush, just use a spoon). Take it back to the oven for 10 minutes, without foil.

  3. Remove from the oven again and brush with the icing. Return to the oven for 15 minutes or until the duck is cooked through and the juices run clear. If the duck starts to brown too much, cover it with aluminum foil.

  4. Remove the duck from the roasting pan, cover with foil and let rest in a warm place for 15 minutes (don't skip this step!). Cut into pieces and serve with plum sauce. Service Tip: Thisrice with blueberries and pistachiosand/or mashed potatoes.

recipe notes

Sauce Nutrition Facts (¼ cup)
Cal: 98 - Protein: 0.7g - Fat: 0g - Carbh: 25.9g - Sugar: 1.2g - Fiber: 24.7g
Old WW points: 2 pts - Points+: 3 pts

If you don't know how to cut the duck after roasting, seeit's video

Nutritional information

Easy Roast Duck with Prunes and Ginger

Amount Per Serving (1/6 (duck + sauce))

calories757Calories from Fat 450

% Daily Value*

gordo50 grams77%

16g Saturated Fat100%

Cholesterol96 milligrams32%

Sodium874 milligrams38%

Potassium526 milligrams15%


Fibra 2g8%

sugar 46g51%


vitamin A680ui14%

Vitamin C22.3 milligrams27%

Soccer36 milligrams4%

ferro3.8 milligrams21%

*Percent Daily Values ​​are based on a 2000 calorie diet.

«Blueberry and pistachio rice

Easy Homemade Cinnamon Garnishes»

reader interactions


  1. Deb Binks

    I was also worried about cooking duck but this recipe is as easy as it says I love it xxxxx


    • Maria

      Glad to hear it was a success for you too!


  2. Sheelagh

    (Video) Braised Duck with Plum Sauce | Nice ‘N’ Simple

    I cooked this on Christmas Day, the first time I cooked a whole duck. It was a resounding success. There was enough plum sauce to use with the ham the next day. Thanks


    • Maria

      I'm so happy to hear that you loved Sheelagh! Thanks!


  3. 40A.

    The skin of this bird is very crispy and the plum sauce is the perfect accompaniment!


  4. Charlotte Close

    Thank you for this recipe, I order the plum duck whenever we have dinner at a Chinese restaurant, I love it. I'm making it for Christmas dinner, I hope it goes well 😀


    • Maria

      You'll be fine, it's a lot easier than you think! Just follow the cooking temperature/time guide and it will be delicious 🙂


  5. Maionese Bridget

    Hi, I can't wait to make this for Christmas. Any suggestions for the sides?


    • Maria

      Excited that you are making this for Christmas! I would make a mashed potato (or 100% potato, or with celery and/or carrot) to soak up all the juice and some roasted veggies 🙂 You can also trythis festive rice with blueberries and pistachios! Have a wonderful Christmas 🙂


  6. Ruchika

    Thanks for the recipe. I made the duck last week and it was very rich, crunchy and flavorful. The plum sauce was more than enough to use the next day. I used fresh plums instead of canned plums for the sauce.


    • Maria

      What a joy to hear Ruchika! thanks 🙂


  7. Nikki

    He is now a regular at our house. I was so nervous about trying a duck recipe but this was so easy and delicious!


    • Maria

      (Video) How to Make Peking Duck with Plum Sauce

      Hooray, another duck hit! What a joy to hear from Nikki!


  8. Dawn

    First, sorry for the long post! I used the duck recipe for a large Christmas party (70). I used a fresh duck. After cooking it, cutting it was a little difficult, it felt tough so I ended up using my hands to tear it apart. It produces a lot of oil, so the grill is a must! I was about to decide not to serve it until I tasted it and it was delicious. It was a bigger hit than the turkey (which is saying something because I salt my turkey for days and it's always been the most moist and delicious most people say). The only problem was that I should have had two. People still ask for the recipe with the plum sauce. Making it again for my family in February, this time from a frozen duck. Thanks for sharing, I'll serve it every Christmas! 😊


    • Maria

      Thanks so much for your kind comments Dawn, I'm so glad it turned out great for you and everyone loved it!


  9. Cristina

    I loved!
    However, we couldn't find a can of prunes at our local grocery store, so we used a jar of cherries and some chicken broth.


    • Maria

      I bet it turned out amazing with cherries!


  10. Liane Southwell

    My boyfriend and I cooked the duck for Easter and also made the blueberry pistachio rice. We both love both recipes, especially the plum sauce.


    • Maria

      So happy to hear from Liane, thanks for letting me know 🙂


  11. Known

    I made it with Pak Choi, Roasted Butternut Squash, Carrots, Broccoli, Cauliflower and Garlic Mushrooms along with the plumb sauce it was divine it was so delicious and the Crispy Duck was amazing thanks for the simple recipe.


    • Maria

      What a joy to hear from Ken! Your food looks like a party!


  12. Robyn Hansen

    Could this be cooked ahead of time and frozen?


    • Maria

      (Video) Crispy Duck & Plum sauce

      Hello. In theory it is possible, but for sure the enamel will suffer. To store in the fridge, refrigerate up to two hours after cooking; Before refrigerating or freezing, cut the whole bird into several smaller pieces.
      Refrigerate cooked poultry in shallow, airtight containers or wrap tightly in heavy-duty aluminum foil or plastic wrap.
      Freeze in covered, airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap. I hope this helps.


  13. charlotte

    This will be my second year making this delicious duck. It could become a Christmas tradition.


    • Maria

      Super happy to read Charlotte! Hope you had a great Christmas and everyone enjoyed the duck 🙂


  14. April

    Can I substitute the duck breasts for a whole duck? It's just my husband and I and we really just want the boobs. If so, how can I adjust the cooking process?


    • Maria

      Honestly, I wouldn't use this recipe for duck breasts. You could make the sauce, but I would cook the breasts on the stove (here's a recipeThis looks good)


  15. YASUA

    delicious recipe


    • Maria



  16. Bia

    What a desire to make this recipe! However, ignorant question:
    I don't know if I've ever seen canned plums. Is there a specific variety?


    • Maria

      Where do you live? I think it's more English/Australian, but you can find something in the US as well. No specific variety needed 🙂


  17. erica meadows

    At Christmas I will prepare a duck for my family. My husband will go out and shoot one for us. I have never cooked a whole duck and have been looking at many recipes to decide which one my kids like best. I noticed in other recipes that they stuff the inside with oranges. I saw in yours that it is not and that it is crispy on the outside. Yours looks great. My question is, does it come out wet? I was thinking help keep it moist to add the oranges inside?


    • Maria

      Hello Erica! It looks like you're planning a party! Yes, you can try the orange trick, or even a tangerine, as oranges can be a little big to fit in one piece. My duck was moist without it, but there's always room for you to play around with the recipe. If you try it, please share your experience with me. I would love to know how it turned out! Good vacation


      (Video) Roast Duck | Nice ‘N’ Simple

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