Crispy Skin Duck breast in Plum Sauce

Crispy Skin Duck recipe by Betty Butter

My Babycakes loves his bird. In the game department he is particularly fond of Duck, especially Crispy Skin Duck in Plum Sauce. So I present tonight’s dinner. It’s worth it to see that happy look on his (well-fed) face. I got it from here.

PS: this is not a quick recipe. save it for a “night”with your Babycakes. That way you can savour the dish. And the duck of course. *wink*


Duck Meat:

  • 6 Duck breasts
  • 1/3 cup Plum Wine – I used Duck sauce from Vinomofo
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • Five spice Chinese spice & Salt to your taste


  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon crushed ginger
  • 3 shallots
  • 1/4 cup plum sauce
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1/2 cup Plum wine – again used Duck Sauce from Vinomofo
  • 400g radish
  • 300g carrots
  • 300g red cabbage ( asian variety)
  • 450g black plums – wahsed, peeled, chopped
  • Salt & five spice to taste


  1. Pre-heat oven to 190C. Place a baking tray with 1cm of water at the base
  2. Ensure your duck breasts are dry ( remember if it’s not dry it will not brown), score the breast along the skin, apply salt and place in a baking tray lined with foil.
  3. Mix all other ingredients in a bowl – this is for basting the duck breasts. Baste the duck breasts.
  4. Place the duck breasts in the oven, total cooking time of 45 minutes, basting often ( I did mine every 5-10 minutes). Then remove from the oven and rest for 8 minutes. Crispy Skin Duck
  5. While the duck roasts in the oven, you can make the sauce – place the sugar in a pan and allow to caramelise
  6. Once the sugars have caramelised add the spices – ginger, five spices. Then add the shallots – sautee for 1-2 minutes.
  7. Add the other ingredients in order ( liquids first then vegetables then plums). stir, allow to come to the boil then simmer. Once the vegetables have softened, use a handheld blender to puree. Continue to cook for 20 more minutes, then remove from the heat.
  8. Using a strainer, extract the smooth sauce from the pulp. I have heard you can use a juicer.
  9. The juiced left behind from the duck roasting can now be added to the sauce, return the sauce to the heat and allow to thicken ( you can add 1 tablespoon of cornflour if you like).
  10. Pour the sauce over sliced crispy skin duck breast. Enjoy. You’re welcome.

Crispy Skin Duck recipe


I’m Betty, and Butter is a story of a full-time suburban SAHM ( Stay-At-Home-Mom) who practices Medicine in her spare time. My life heavily revolves around Babycakes, my husband, Bobby and Ben, my children and an acerbic tongued pug D’Artagnan.

Related Posts

Leave a Reply

Your email address will not be published.

Share This

Share this post with your friends!

%d bloggers like this: