Peking Duck

Peking duck is made by seasoning a whole duck with a fragrant spice rub before it's steamed, then roasted until golden with deliciously crispy skin.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 556 Calories

Ingredients

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

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

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 4

Roast duck in the preheated oven for 30 minutes.

Step 5

Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.

Step 6

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 7

Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

Step 8

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.

Step 9

Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.