This Peking duck recipe is delicious. The roast duck can be served with plum sauce or other fruit sauce. This is a short-cut version, but it is fantastic.
Preparation Time
15 mins
Cooking Time
1 hr 35 mins
Total Time
1 hr 50 mins
Calories
556 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Rinse duck inside and out; pat dry. Cut off tail and discard.
Step 3
Mix together cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Sprinkle 1 teaspoon spice mixture into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mixture 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.
Step 4
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.
Step 5
Roast duck in the preheated oven for 30 minutes.
Step 6
Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
Step 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.
Step 8
Mix together plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
Step 9
Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.
