Duck baked with plums

Preparation Preheat the oven to 375°F (190°C).

Marinade In a large bowl, whisk together the plum juice, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and Chinese five spice powder. Season with salt and pepper to taste.

Marinade Place the duck in a baking dish and pour the marinade over it. Turn the duck to coat it evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinade Remove the duck from the marinade, allowing any excess marinade to drip off. Reserve the marinade for later.

Stuffing Stuff the cavity of the duck with the halved plums, fresh rosemary, and thyme sprigs.

Stuffing Tie the legs of the duck together with kitchen twine to hold the stuffing in place.

Roasting Place the duck on a rack in a roasting pan, breast side up. Brush the duck with some of the reserved marinade.

Roasting Bake the duck in the preheated oven for 2 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

Glaze While the duck is roasting, prepare the glaze. In a small saucepan, combine the plum jam, soy sauce, honey, and rice vinegar. Heat over medium heat, stirring occasionally, until the jam is melted and the glaze is smooth.

Glaze During the last 30 minutes of roasting, brush the duck with the glaze every 10 minutes, allowing it to caramelize and create a sticky, sweet coating.

Final Steps Remove the duck from the oven and let it rest for 10 minutes before carving. Garnish with fresh rosemary and thyme sprigs.

Final Steps Serve the duck baked with plums with the remaining glaze on the side.