Instructions

1. Pat-dry the duck, score its skin, then put it on a wire rack, resting over the kitchen sink.
2. Boil a full kettle of water and slowly pour it over the duck’s skin. Let it cool. Pat-dry the duck and repeat.
3. Turn the oven temperature to 180°C.
4. Cut the plums in half and remove the stones. Put the plums and star anise in a shallow dish, scatter the sugar and cinnamon over them, then drizzle with the port and balsamic vinegar. Set aside.
5. Put the duck on a rack in a roasting tray, facing downwards. Roast for 20 minutes, then take it out of the oven. Carefully move the duck to a plate, then pour the fat into a small bowl (use this to make roast potatoes!).
6. Put the duck back on the rack, facing upwards. Season with salt and roast again for 20 minutes until the skin is golden.
7. Take the duck out of the oven, put it on a plate again. Pour away the duck fat. Transfer the plums into the roasting tray (with the marinade), add the onion wedges and rest the duck (facing upwards) on top of them. Cover the dish with foil and put it back in the oven.
8. Roast for an hour at 160C, then take off the foil and roast for another 15 minutes or so, until the skin is golden and crispy.
9. Move the duck and plums onto a serving plate, cover and res for 10 minutes.
10. While the duck is resting make the gravy: add a small cup of stock to the cooking jus and reduce it until you get a thick, silky sauce. Strain through a fine sieve into a small jug. Keep it warm.
11. Carve the duck and serve with your chosen side dishes, the plums and the gravy.