Cinnamon and Plum Duckling

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IngredientsDuckling Cinnamon Plum

  • 1 (4-5 pound) dressed duckling
  • 2 tablespoons unsalted butter or margarine
  • 1 (3 inch) stick cinnamon and
  • 1 cup shallots or pearl onions
  • 4 large plums, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup Damson plum jam
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • Fresh watercress


  1. Preheat oven to 424°
  2. Remove giblets and neck from duckling; reserve for other uses, if desired. Rinsed duckling, and pat dry with paper towels.
  3. Melt butter in a large skillet; and cinnamon stick and shallots.
  4. Cook over medium heat until shallots are lightly browned.
  5. Add plums; toss until well coated. Set aside.
  6. Combine salt and pepper; rub on duckling in cavity of duckling.
  7. Spoon plum mixture into cavity; place cinnamon stick in center of mixture. Close cavity with skewers; trust duckling.
  8. Prick skin with a fork and 2 inch intervals.
  9. Place duckling one side of rack in a roasting pan. Pour 1 cup water in the pan.
  10. Bake at 425° for 45 minutes, turning every 15 minutes, ending with breast side up.
  11. Combine plum jam, ground cinnamon, allspice, and ginger.
  12. Reduce heat to 350°.
  13. Insert meat thermometer inside, making sure it does not touch bones. Based duckling with jam mixture, and bake 1 hour or until meat thermometer registers 185°, basting frequently with jam mixture.
  14. Place duckling on a serving platter.
  15. Remove stuffing from duckling, and arrange around duckling and serving platter.
  16. Garnish with fresh watercress.

Makes four servings

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