Maple-glazed duck with spice-poached plums – Food & Home Magazine

Ingredients

• MAPLE-GLAZED DUCK
• 1,5kg – 2kg duck, fully defrosted if previously frozen
• 1 onion, peeled and quartered
• 3 cinnamon sticks
• handful fresh rosemary sprigs
• handful fresh thyme sprigs
• handful fresh sage leaves
• 4 garlic cloves, peeled and halved
• 1 orange, quartered
• large knob butter, softened
• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) maple syrup, to glaze
• SPICE-POACHED PLUMS
• 500ml (2 cups) white wine
• juice of 1 lemon
• 2 star anise
• 2 cinnamon sticks
• pinch salt
• 4 fresh rosemary sprigs
• 100g sugar
• 1L (4 cups) boiling water
• 8 yellow plums
• fresh bay leaves, to garnish (optional)