- breasts of a Peking duck
- salt and Szechwan pepper or freshly ground black pepper, to season
- 1 onion
- 15 g fresh sage
- 4 Mediterranean potatoes
- 2 plums
Preheat the oven to 180ºC.
Using a wooden skewer, prick the breasts of a Peking duck. Season with salt and Szechwan pepper or freshly ground black pepper.
Slice 1 onion into quarters then place in the cavity of the duck with 15g fresh sage. Place the duck on a roasting tray then roast for 30 minutes, occasionally basting with the pan juices.
Peel and wash the potatoes then roast alongside the duck for another 45 minutes. Reduce the heat to 150ºC then roast for another 1½ hours.
Halve the plums then add to the roasting pan. Cook for 15 minutes then remove the duck, potatoes and plums from the oven and allow to rest for 10 minutes.
Using a sharp knife, make an incision in the duck’s back then remove the onion and sage. Fill the cavity with the potatoes and plums, then garnish with more fresh sage.
Cook’s tip: Serve with home-made plum sauce