Roasted Duck with Plums (German Bavarian)

A simple roast duck is paired with juicy plums and spices in this recipe from Biergarten Cookbook: Traditional Bavarian Recipes.

1 (5½-6 lb) Long Island or Pekin duck
kosher or sea salt
black pepper, freshly ground
4 medium yellow onions, cut into 1" wedges
4 sprigs thyme
4 whole cloves
1 stick cinnamon
2 lb ripe plums, halved and pitted

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3).

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°F (230°C/210°C fan, Gas Mark 8).

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°F, 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.

Makes 6 servings.