Roast duck with plums | Paulaner Brauerei München

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Roast duck with plums

Paulaner duck with plums


Serves 4-6 persons - preparation time: 40 minutes
Roasting time: 2 hours

  • 1 duck, oven-ready (about 5½lb/ 2.5kg)
  • salt and pepper
  • 4 onions
  • 1 cinnamon stick
  • 4 cloves
  • 4 sprigs of thyme
  • 1¾lb (800g) fresh plums (ideally Italian plums, also called prune plums)


  1. Preheat the oven to 350°F (180°C). Season the duck inside and out with salt and pepper. Place it in a roasting pan. Pour about 1 cup of water into the pan. Roast the duck in the middle of the oven for 2 hours. Baste every 15 minutes with the juices. Add some water to the pan, as needed. If the duck looks too dark, reduce the heat. If it looks too light, increase the heat.
  2. About 1 hour before the end of the cooking time, peel the onions and cut them into wedges. Add the onions, cinnamon stick, cloves, and thyme to the roasting pan.
  3. Cut the plums in half and remove the pits. About 15 minutes before the end of the roasting time, scatter the plums around the duck in the roasting pan.
  4. Remove the duck from the roasting pan and keep warm. Using a slotted spoon, scoop out the plums and onions. Set aside. To make the sauce, pour the pan juices through a fine-meshed sieve into a pot. Let the liquid stand for a moment. Carefully skim off the fat, leaving just the juices. Return the juices to a simmer. Add the plums and onion, and heat until they are just warmed through.
  5. Carve the duck into portions. Serve the duck with the plum sauce on the side and potato noodles.

Download the recipe

Get the complete Biergarten Cookbook with a lots of further fantastic Bavarian recipes for the summer at the DK Publishing.