Tenderly baked duck with plums, anise and red wine vinegar

Instructions

1. Preheat the oven to 160°C.
2. In a dry pan, toast the star anise and coriander seeds to intensify the aroma.
3. Grind the spices in a mortar and pestle with sea salt and mix with the sugar.
4. Pour the oil in Heat in a large roasting pan.
5. Use kitchen twine to tie a knot around the ends of the legs.
6. Place the duck in the roasting pan and brown on all sides.
7. Carefully turn the poultry over with kitchen tongs to allow excess fat to escape.
8. The Place the duck breast side up in the roasting pan.
9. Rub with a mixture of sugar and spices.
10. Have the plums in half and stone them.
11. Place the plums in the roasting pan along with the bay leaves.
12. Pour in the vinegar and broth.
13. Bake the duck in the oven at 160 °C for about 2 hours until golden brown.
14. Raise the temperature to 190 °C for 10 minutes and continue baking until the duck skin is nicely browned.
15. When the skin has reached the desired degree of browning, the Duck take out and 10 minutes let rest.