Plum-Glazed Duck

“I had some really great Plum-Glazed Duck in the Tercero Dinning Commons (of all places) as a freshman at UC Davis. It was the first duck I’ve ever had, and I had a hard time finding a recipe that compared. This comes pretty close though.” – April Ferre

Plum-Glazed Duck

Course: Main Courses – Poultry


  • 4 to 5 Pound Duck
  • 1 1/4 Cup Butter Melted
  • 1 Medium Onion Chopped
  • 1 Cup Plum Puree
  • 1/2 Cup Plum Jam
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Lemon Juice
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Ginger
  • 2 Teaspoons Mustard
  • 1 Teaspoon Worcestershire Sauce


  • Place thawed duck in roasting pan. Prick skin of duck with a fork in several places. Melt 1 cup butter, pour over duck, and roast in oven at 350 degrees 30 to 35 minutes per pound, plus an extra 15 to 30 minutes if stuffed.
  • In a 2-quart saucepan over medium heat cook onion in 1/4 cup butter until tender. In blender, combine remaining ingredients and blend until smooth. Pour mixture into saucepan and simmer over medium heat for 25 minutes, stirring occasionally.
  • When duck is done, increase temperature to 400 degrees. Pour fat from duck and discard. Brush duck with plum sauce and roast 15 minutes longer, brushing occasionally with sauce. Serve immediately with extra sauce.

2009 Modified Recipe – April Ferre – From The Good Housekeeping Illustrated Cookbook, 1980

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