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Plum Sauce for Duck Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This luscious Plum Sauce for Duck offers a perfect balance of sweet, savory, and aromatic flavors, ideal for complementing roast duck. Made by simmering fresh dark red plums with spices, red wine, and stock, this sauce is easy to prepare alongside roasting duck and can be served warm or reheated. It provides a rich, slightly thickened glaze that enhances your poultry dish with fruity warmth and subtle spice notes.

Ingredients

Main Ingredients

  • 1 lb dark red plums
  • 1 small onion
  • 1 tablespoon olive oil
  • ½ cup brown sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 cup chicken stock (or vegetable stock)
  • ¾ cup red wine
  • fine sea salt, to taste
  • black pepper, to taste

Optional Thickener

  • 1-2 teaspoons cornstarch
  • 1 tablespoon cold water

Instructions

  1. Prepare ingredients: Halve and stone the plums, then slice the halves into thin pieces. Finely chop the small onion for even sautéing.
  2. Sauté onion: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and sauté for a couple of minutes until translucent but not browned, releasing its sweetness.
  3. Add sugar and spices: Stir in ½ cup brown sugar and cook for 2 minutes until it dissolves and slightly caramelizes, deepening the flavor. Add 1 cinnamon stick and 1 star anise to infuse the sauce with warm, aromatic spices.
  4. Add liquids and plums: Add the sliced plums, ¾ cup red wine, and 1 cup chicken or vegetable stock to the saucepan, stirring to combine all ingredients.
  5. Simmer the sauce: Allow the mixture to simmer gently for 15 minutes, stirring occasionally, until the plums soften but maintain some texture and the sauce thickens slightly.
  6. Thicken the sauce (optional): If you prefer a thicker sauce, mix 1-2 teaspoons cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk this into the simmering sauce and cook for a couple more minutes until the sauce reaches your desired consistency. Be careful not to over-thicken.
  7. Season and serve: Remove the cinnamon stick and star anise. Adjust seasoning with fine sea salt and black pepper to taste. Serve the plum sauce immediately with roast duck or reheat later. The sauce can also be frozen for future use.

Notes

  • The sauce can be made while the duck roasts, allowing flavors to develop without extra hands-on time.
  • If the sauce cools, simply reheat gently before serving to restore its luscious texture.
  • Freezing the sauce is convenient for make-ahead meal prep; thaw completely before reheating.
  • You can substitute vegetable stock to make the sauce vegetarian, but using chicken stock adds depth.
  • Adjust the amount of brown sugar depending on the sweetness of your plums and your preference.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Chinese-inspired

Find it online: https://sarabaking.com/plum-sauce-for-duck-recipe-2/