Crispy roast duck with golden skin, slow-cooked for tender meat, finished with a sweet and spicy plum sriracha glaze. This easy duck recipe is perfect for a weekend dinner, holiday meal, or Chinese-inspired feast. Served with rice and vegetables, it’s a flavorful main course that’s simple to prepare at home.

Tender shredded duck with perfectly crisp skin, roasted low and slow, then glazed with a bold plum and sriracha sauce. An impressive yet straightforward main dish that’s perfect for a weekend meal or special occasion.

Table of Contents

Ingredients

For the duck:

1 whole duck (approx. 2.4 kg / 5.3 lbs), innards removed
½ tsp salt
½ tsp freshly ground black pepper

For the plum sriracha sauce:

1 tbsp vegetable oil
1 red onion, peeled and finely chopped
1 tsp minced fresh ginger
4 garlic cloves, minced
600 g (1.3 lbs) ripe plums, de-stoned and diced (no need to peel)
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (or white wine vinegar as a substitute)
4 tbsp sriracha

Instructions

Roast the Duck:

Preheat your oven to 150°C (300°F) fan. Place a wire rack inside a large roasting tin.
Pat the duck dry with kitchen paper. Score the skin on the breast in a criss-cross pattern, being careful not to cut into the meat.
Place the duck breast-side-up on the rack. Season with salt and pepper.
Roast for 3 hours and 30 minutes, turning the duck over every hour to help the fat render evenly.

Prepare the Plum Sriracha Sauce:

While the duck roasts, heat oil in a saucepan over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
Add garlic and ginger, cook for 1 more minute.
Stir in the plums, soy sauce, honey, vinegar, and sriracha. Increase heat slightly and bring to a gentle bubble.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Blend the sauce with a stick blender until mostly smooth, leaving some texture. Set aside.

Glaze and Finish:

After 3 hours and 50 minutes total roasting time, increase the oven temperature to 190°C (375°F) fan.
Turn the duck breast-side-up again and brush generously with 2 tbsp of the prepared sauce.
Roast for an additional 10 minutes, until the glaze is caramelised and the skin is dark golden.
Let the duck rest for 10 minutes, then shred the meat using two forks.

Serve immediately with extra plum sriracha sauce. Great with steamed rice and greens.

Tips

Turn the duck carefully using clean kitchen towels or heatproof gloves.
Scoring the skin helps release fat and crisp the skin.
Don’t skip resting—it helps the meat stay juicy after shredding.
The plum sauce can be made ahead and stored in the fridge for up to 3 days.

Variations and Substitutions

Spice level: Adjust the sriracha to make it milder or hotter to your taste.
No plums? Use fresh nectarines, apricots, or even frozen plums as alternatives.
Gluten-free: Substitute soy sauce with tamari and check your vinegar brand.
Add aromatics: Stuff the duck with orange slices or star anise for added flavor depth.

FAQs

Can I prepare this in advance?
Yes, you can roast the duck and refrigerate it a day ahead. Reheat in a hot oven and glaze before serving.

What should the internal temperature of duck be?
The duck should reach at least 74°C (165°F) internally for safe consumption.

Do I need to baste the duck?
No basting required—turning the duck during cooking helps baste it in its own fat naturally.

Serving Suggestions

Serve with jasmine or sticky rice and sautéed bok choy or Chinese broccoli.
Add steamed bao buns or pancakes for a street-food style experience.
Drizzle extra sauce over the meat and rice for maximum flavor.

Why You’ll Love This Recipe

Slow-roasted duck with crispy skin and juicy meat
Bold, homemade plum sauce with sweet, tangy, and spicy notes
Perfect for special dinners, yet easy enough for weekend cooking
Impressive presentation with minimal ingredients