1 whole duck
500 g plums (halved and deseeded) - It’s best to use firmer plums for this recipe, so they hold their shape in the oven.
1 yellow onion (peeled and cut into wedges)
1 tbsp chinese five spice powder
2 tsp salt
1 tsp light soy sauce
2 tbsp honey - you can replace honey with maple syrup for a stronger flavour.
| For a less spiced flavour, leave the Chinese five spice out or replace with ground ginger for an even more Christmassy flavour.
| Roasting the duck breast side down for the first hour ensures that all that indulgent duck fat runs through the breast, preventing any dryness.