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Peking Duck
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
230 minutes
Fragrant spice-rubbed whole duck, steamed and roasted to golden perfection with crispy skin - Peking duck at its finest.
Ingredients:
  • 1 (4 pound) whole duck, dressed
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground white pepper
  • 0.125 teaspoon ground cloves
  • 3 tablespoons soy sauce, divided
  • 1 tablespoon honey
  • 5 green onions, divided
  • 0.5 cup plum jam
  • 0.25 cup finely chopped chutney
  • 1.5 teaspoons sugar
  • 1.5 teaspoons distilled white vinegar
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
Instructions:
  • Give the duck a thorough rinse inside and out, then gently dry it off with paper towels. Trim off and discard the tail.
  • Combine cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Season duck cavity with 1 teaspoon of spice mix. Mix 1 tablespoon soy sauce with remaining spice mix and coat duck evenly. Place half of a green onion inside the cavity. Refrigerate duck for at least 2 hours or overnight before cooking.
  • Set the duck breast-side up on a rack in a wok or pot. Steam for 1 hour, replenishing water as needed. Use two large spoons to lift the duck and let it drain with juices and green onion. Transfer the duck, breast-side up, to a roasting pan and poke the skin all over with a fork.
  • Preheat your oven to 375°F (190°C).
  • Place your delectable duck in the preheated oven and let it roast to mouthwatering perfection for 30 minutes.
  • Combine the remaining soy sauce and honey in a small bowl, then brush the sweet and savory mixture onto the duck.
  • Preheat the oven to a high 500 degrees F (260 degrees C). Roast until the skin is beautifully browned for about 5 minutes, making sure not to let it char.
  • Combine plum jam, chutney, sugar, and vinegar in a small serving bowl. Finely chop the remaining green onions and set aside in a separate bowl.
  • Arrange the whole duck elegantly on a platter and adorn with vibrant orange slices and fragrant fresh parsley. Accompany with a side of luscious plum sauce and sprinkled chopped green onions for a delightful presentation.

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