Sour Plum Grilled Duck

Rinse the duck inside and out under cold water, then pat dry thoroughly with paper towels. Remove any remaining feathers or quills with tweezers if necessary.

Mince the ginger and garlic finely. Crack the cloves and star anise lightly to release their aromatics.

Combine the minced ginger, garlic, star anise, cloves, rice wine, bean paste, dark soy sauce, sesame oil, and sea salt in a bowl to form a marinade paste.

Rub the marinade paste all over the duck, inside the cavity and under the skin, ensuring even coverage. Let the duck marinate for at least 30 minutes at room temperature, or longer in the refrigerator if time permits.

Prepare the glaze by mixing the sweet plum sauce, preserved plum (crushed), honey, lime juice, and a pinch of pepper in a separate bowl.

Preheat the grill or barbecue to medium-high heat (around 200°C or 400°F). If using a rotisserie, secure the duck on the spit; otherwise, prepare a drip pan underneath the grill grate to catch fat and juices.

Place the marinated duck on the grill, breast-side up initially, or mount it on the rotisserie. Grill over indirect or medium heat to prevent burning while allowing the interior to cook through.

After 30 minutes of cooking, begin basting the duck generously with the plum glaze every 5 minutes, turning occasionally to ensure even cooking and caramelization on all sides.

Check the duck for doneness by piercing the thickest part of the thigh; the juices should run clear and the internal temperature should reach 75°C (165°F). The skin should be deeply caramelized and crackling.

Remove the duck from the grill and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute through the meat.

Carve the duck into serving pieces, transferring to a serving platter. Drizzle any remaining plum glaze and pan juices over the duck before serving hot.