Peking Duck

Peking Duck

56

"I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic."

Ingredients

3 h 50 m {{adjustedServings}} servings 556 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  5. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

56
  1. 71 Ratings

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This recipe was absolute rubbish. You need a good few hours (8+) to render the fat before even thinking about making the skin crispy. An utter failure

I changed this recipe slighty - becasue I don't have a steamer - and I roasted the duck for 2 hours befoer basting it. I also added chinese plum sauce to my honey baste. It was delicious.

Very easy compared to tradional peking duck recipes, and very tasty. I added grated ginger and pieces of star anise into the cavity and used all the spice rub for the skin. A notes of caution,...