MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Duck w/Plums
Categories: Poultry, Herbs, Vegetables, Fruits
Yield: 6 servings

6 lb Long Island or Pekin duck
Salt & fresh ground pepper
4 md Yellow onions; in 1" wedges
4 Sprigs thyme
4 Whole cloves
1 Stick cinnamon
2 lb Ripe plums; halved, pitted

Set oven @ 350+|F/175+|C.

Season duck generously with salt and pepper and place
breast side up in a roasting pan. Add 1 cup water to
pan; roast duck for 1 hour. Scatter onions, thyme,
cloves, and cinnamon around duck; roast, basting
occasionally with pan drippings, for 1 hour. Increase
oven to 450+X and add plums to pan; roast until skin of
duck is browned and crisp, about 30 minutes. Transfer
duck to a cutting board; let rest 10 minutes before
carving. Using a slotted spoon, transfer plums and
onions to a bowl; set aside.

Strain pan juices into a 4-qt. saucepan; simmer over
medium, skimming fat as needed, until sauce is slightly
thickened, about 10 minutes. Stir in reserved plums and
onions; cook until warmed through, 1-2 minutes more.
Carve duck and arrange on a serving platter. Using a
slotted spoon, place plums and onions around duck; pour
sauce over duck.

by Julia Skowronek

RECIPE FROM: https://www.saveur.com

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