1 (around 6lb) Pekin Duck
Salt (Kosher better) and freshly ground black pepper, to taste
4 medium yellow onions, cut into 1 inch wedges
4 sprigs of fresh thyme
5 whole cloves
1 stick cinnamon
2 lb. ripe plums, halved and pitted
Preheat oven to 350 degrees. Then season the duck generously with salt and pepper. After seasoning place the duck breast side up in a roasting pan. Add 1 cup water to the bottom of the pan. Roast the duck for 1 hour in the oven. After one hour add the onions, thyme, cloves, and cinnamon around duck. Continue to roast, basting occasionally with pan drippings, for another hour. Increase oven to 450 degrees and add the plums to the roasting pan. Continue to roast until the skin of the duck is browned and crisp. Should take about 30 minutes. Make sure to check the temperature of the duck in the thickest part of the thigh. Should be at least 165 degrees. Take out the cooked duck and let it rest for 10 minutes before carving. Using a slotted spoon, transfer plums and onions to a bowl.
Strain the juices from the roasting pan into a 4-qt. saucepan. Then simmer over medium heat, skimming fat as needed for about 10 minutes. Looking for the sauce to thicken some. Stir in the plums and onions you set aside earlier. Cook until warmed through, about 1–2 minutes more. Then carve the duck and add the duck and plums and onions to a platter. Pour the remainig sauce over the duck. Enjoy!
Inspired by recipe on: Saveur