May I interest you in an epic recipe perfect for the holidays? Actually, it is ideal for any dinner party at any time of the year, for that matter. Yes? I’m so glad! Because today I’m sharing this recipe — the second of my six-recipe collaboration with All-Clad Canada — a succulent Whole Roasted Duck with Plum Butter Glaze + Slaw made with All-Clad Canada’s Large Roaster with Rack. This was such a fabulous meal that everyone loved. I highly recommend this recipe if you’re into impressive, delicious, and NOT the same-old-same-old!

I am equally enthusiastic about showing off this All-Clad large roaster to you, and insist you must check it out if you’re in the market for one. Not only does it get full aesthetic points from me, it gets ten out of ten for function and quality, too. Like all the All-Clad cookware, you can feel the heavy-duty quality of this roaster the moment you hold it in your hands. As well, the sturdy rack is crucial for recipes like this where the roast must be lifted for even cooking and separated from all the fat that renders out and collects at the bottom of the pan during roasting. The duck comes out juicy, not soggy.

While roasting a whole duck does require time – about 2 to 2.5 hours for a 6lb duck – it is pretty simple. It largely involves hands-off time in the oven, with the exception of pouring the fat off (we will talk about that duck fat aka golden elixir in a sec) and turning the bird a few times. It is easy as heck and impressive as heck too, especially when roasted and served in All-Clad’s beautiful stainless-steel roaster because it’s definitely gorgeous enough for the table. Your guests will feel very special and you, very smug about being a duck-roasting, culinary goddess/god. 😁✌️

I want to talk about this amazing plum butter glaze! To me, plum is the ultimate pairing with duck. The glaze is created by whisking together plum butter (plum jam works too, though less intense), tamari (or light soy sauce), balsamic vinegar, grated ginger and grated garlic. Um, that is it. And it is DIVINE. This glaze gets slathered on the duck during the last bit of roasting and creates flavour magic.

And because I’m all about a balanced meal and efficiency in the kitchen, the plum butter glaze does double duty. We make a plum balsamic vinaigrette (drool) made by stealing a bit of that plum butter glaze and whisking it with an additional acid in the form of lemon juice (because dual acids in dressings is really the best), extra virgin olive oil and some Dijon mustard to emulsify. Can you already imagine how wicked delicious this dressing is? It is tossed with a fresh and crunchy slaw to balance the richness of the duck. ^Chef’s kiss^

Finally, about that duck fat golden elixir. You must, MUST, save all of that fat that renders out during roasting (keeps well in a sealed container in the fridge for a very long time). There will be quite a lot of it – about 2 cups. Thank goodness for the high sides on All-Clad’s large roaster that reduces splattering in the oven!

I have one final tip for you before I sign off on this: make this meal even more fulsome (or stretch to feed more people) by using some of that duck fat to roast up a bunch of par-boiled potatoes and Brussels Sprouts while the duck rests and gets carved up. Hello crispy veggies.

High five!

Whole Roasted Duck with Plum Butter Glaze + Slaw

Gluten Free. Dairy Free.

Recipe serves 4.

Special tools: All-Clad Canada’s Large Roaster with Rack

INGREDIENTS

For the Whole Roasted Duck:

1 5½-6 lb fresh whole duck, preferably uncovered in the fridge overnight to dry out the skin

1 ½ tbsp kosher salt

1 tbsp Chinese 5-spice powder

1 tsp fresh ground black pepper

1 bulb of garlic with the top cut off

½ medium white onion

½ fresh lemon

For the Plum Butter Glaze:

3 tbsp plum butter (or plum jam but it will be less intense in flavour)

1 tbsp tamari

1 tbsp honey

1 tbsp balsamic vinegar

½ tsp grated fresh peeled ginger

½ tsp grated garlic clove

For the Slaw:

¾ lb green cabbage, finely shredded (about 8 cups)

1/3 lb red cabbage, finely shredded (about 3.5 cups)

1 large carrot, julienned

½ C pomegranate arils

For the Plum Balsamic Vinaigrette:

¼ C of the Plum Butter Glaze from above

5-6 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

½ tsp Dijon mustard

METHOD

Roast the duck. Note that a 5.5 to 6 lb duck will take approximately 2 to 2.5 hours or when thermometer inserted into the thickest part of the leg reads 165f to 170f): Preheat oven to 350f. Trim any excess flaps of fat and if present, remove gizzards and neck for another use. Prick the skin all over the duck repeatedly with a sharp fork but do not puncture the meat, focusing more on the fattiest parts such as the breast and less so on the leaner leg and wings. This perforation facilitates the rendering of the fat for crispier skin. Alternatively, you can score a hatch pattern on the breast with a knife, but also be careful not to cut to the meat. Season the outside and inside the cavity with the salt and Chinese 5-spice. Insert the garlic bulb, onion and lemon inside the cavity. Truss the legs with twine. Set the duck, breast side up, on a rack set inside your roasting pan and roast in the oven for 45 minutes. At the 45 minute mark, set the duck aside to pour out the rendered fat from the roasting pan into a large glass jar (you will want to keep this for cooking other things, like roasted potatoes or brussels sprouts – so good). Flip the duck over onto the roasting rack again so the breast is facing down and roast another 45 minutes. Flip one more time (pouring the fat off), so the duck breast is facing up. Generously slather the plum butter glaze (repeating every 10 minutes, or so) on the duck and continue to roast for anywhere between 25-45 minutes more, or until a thermometer inserted into the thickest part of the leg reads 165f to 170f. It’s always a good idea to start checking earlier to ensure the duck is not overcooked. Once cooked, allow the duck to rest for 10 minutes.

While the duck roasts, prep the slaw ingredients and the Plum Balsamic Vinaigrette: Prep the cabbages and carrots as directed above, tossing well in a large bowl. Whisk all ingredients for the vinaigrette together and set aside.

When the duck is resting the final 10 minutes: Toss the slaw with the plum balsamic vinaigrette. Taste and season with salt as needed.

Serve: Carve the duck and serve on top of or alongside the slaw.

Enjoy!

This post was sponsored by All-Clad Canada but as always, opinions are my own.  Thank you for supporting the brands that allow me to bring new content to this site! You can explore All-Clad’s beautiful line-up of cookware on facebook @AllCladCanada, Instagram @AllClad_Canada or website All-Clad.ca.