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Peking Duck

4

230 min

Peking Duck

Peking Duck Photo 1

Time

230 min

Serving

4 persons

Calories

556

Rating

4.00★ (112)

Cuisine

Author: Victoria Buriak
The flavor of this Peking duck is delicious thanks to an easy spice rub. The roast duck can be served with plum sauce or other fruit sauce. This recipe is a short-cut version, but it is fantastic!

Ingredients

  • whole duck, dressed: 1 piece (4 pound)
  • ground cinnamon: 0.5 tsp
  • ground ginger: 0.5 tsp
  • ground nutmeg: 0.25 tsp
  • ground white pepper: 0.25 tsp
  • ground cloves: 0.125 tsp
  • soy sauce: 3 Tbsp (divided)
  • honey: 1 Tbsp
  • green onions: 5 piece (divided)
  • plum jam: 0.5 cup
  • chutney: 0.25 cup (finely chopped)
  • ½ teaspoons sugar: 1 piece
  • ½ teaspoons distilled white vinegar: 1 piece
  • orange, sliced in rounds: 1 piece
  • fresh parsley: 1 Tbsp (for garnish, chopped)

Metric Conversion

Stages of cooking

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  1. Rinse duck inside and out; pat dry. Cut off tail and discard.
    Peking Duck Photo 2
  2. Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck. Cut 1 green onion in half and tuck it inside cavity. Cover and refrigerate duck for at least 2 hours or up to overnight.
    Peking Duck Photo 3
  3. Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion. Place duck breast-side up in a roasting pan and prick skin all over with a fork.
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  4. Preheat the oven to 375 degrees F (190 degrees C).
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  5. Roast duck in the preheated oven for 30 minutes.
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  6. Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
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  7. Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
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  8. Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
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  9. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.
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