Prepare Duck

• Wash duck thoroughly and pat dry
• Coat duck in salt and leave over night
• Rinse duck, cut off wing tips and remove fat gland.

Roast Duck

• Wash, core & peel 3 plums, mash in a bowl with salt, pepper, lemon, honey & soy, set  sauce aside
• Wash, core and quarter the rest of the plums, season with 1/4 of  sauce before stuffing duck, use tooth picks to seal the plums in.
• With a brush, gently coat the whole duck with with sauce
• Place the duck on a roasting rack, breast side up, cover with foil  and roast for 40 minutes.
• Remove and baste the duck with with fat from the bottom of the pan and re-foil and roast for 15 - 20 minutes
• Remove foil, baste duck again before roasting for 10 - 15 minutes repeat this step
• Remove duck from oven, let rest for 10 minutes before carving & serving

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