Thought it was rabbit season? Think again. If ever there were a time to cook duck—rich, fatty, impractical—it’s now, when dropping temperatures urge us toward something that requires a nice, long vacation in the oven, something that emerges bronzed and crisp and lacquered with a delicious glaze made from jarred prunes and frozen lemonade.
Yep: That’s what Nonnie tells you to use in her recipe for purple plum duck, an Asian-ish riff on the classic duck-and-fruit-sauce combo. I have no idea where this vaguely bizarre recipe—which also features soy sauce, sweet chile, Worcestershire, and dijon mustard—came from; my Googles have all been for naught. Although I did discover something similar that seems to have its origin in a 1969 cookbook by, no joke, Mary Price and her husband, Vincent. You know: Vincent Price. Vincent “Darkness falls across the land/The midnight hour is close at hand” Price. That guy. Just the man you’d turn to for tips on how to cook all the exotic flavors of the Orient.