Recipe Details

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.

Makes:4 servings

Ingredients

1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
0.125 teaspoon ground cloves
3 tablespoons soy sauce, divided
1 tablespoon honey
5 green onions, divided
½ cup plum jam
¼ cup finely chopped chutney
1½ teaspoons sugar
1½ teaspoons distilled white vinegar
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish

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Directions

Prep:15 mCook:95 mReady:3 h 50 m

Rinse duck inside and out; pat dry. Cut off tail and discard.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C).
Roast duck in the preheated oven for 30 minutes.
Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
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.
Mix plum jam, chutney, sugar, and vinegar 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. Serve with plum sauce and chopped green onions.