- 1 (5 1⁄2–6-lb) Long Island or Pekin duck
- Kosher salt and freshly ground black pepperto taste
- 4 medium yellow onionscut into 1" wedges
- 4 sprigs thyme
- 4 whole cloves
- 1 stick cinnamon
- 2 lb. ripe plumshalved and pitted
Preheat oven to 375F / 190C. Pat dry duck’s skin carefully with paper towel. Place duck on a rack in a roasting tin.
You can garnish the duck and decorate the serving platter with colorful veggies – they will have all the holiday colors and flavors and will look very pretty with duck.
The Roasted Duck has tender and juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. It’s a great looking dish – perfect for any special occasion, and with the holidays coming up, this duck will work great on any Thanksgiving dinner menu, or as a Christmas dinner idea.
Heat oven to 350°. 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° and add plums to pan; roast until skin of duck is browned and crisp and an instant-read thermometer inserted into thickest part of leg reads 165°, 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.