Peking Duck
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1810 g
Duck (whole, dressed)1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground White Pepper1 tsp
Ground Cloves3 tbsps
Soy Sauce1 tbsp
Honey1 cup
Plum Jam1.5 tsps
Sugar1.5 tsps
Distilled White Vinegar1 cup
Chutney (finely chopped)Directions:
1
Rinse the duck inside and out, and pat dry
2
Cut off tail and discard
3
In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves
4
Sprinkle one teaspoon of the mixture into the cavity of the duck
5
Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird
6
Cut one of the green onions in half and tuck inside the cavity
7
Cover and refrigerate the bird for at least 2 hours, or overnight
8
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
9
Lift duck with two large spoons, and drain juices and green onion
10
Preheat the oven to 375 degrees F (190 degrees C)
11
Place duck breast side up in a roasting pan and prick skin all over using a fork
12
Roast for 30 minutes in the preheated oven
13
While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey
14
After 30 minutes, brush the honey mixture onto the duck and return it to the oven
15
Turn the heat up to 500 degrees F (260 degrees C)
16
Roast for 5 minutes, or until the skin is richly browned
17
Do not allow the skin to char
18
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl
19
Chop remaining green onions and place them into a separate bowl
20
Place whole duck onto a serving platter and garnish with orange slices and fresh parsley
21
Use plum sauce and onions for dipping