Peking Duck Recipe
This Peking Duck recipe features a beautifully seasoned whole duck, roasted to perfection with crispy skin and tender, flavorful meat. Served with a homemade plum sauce and garnished with fresh orange slices and parsley, it's an impressive and delicious main course that brings the authentic flavors of Chinese cuisine to your table. Perfect for a special occasion or a gourmet meal at home.
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Servings: 6 servings
Ingredients
For this Peking Duck recipe
- 1 4 pound whole duck, dressed
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground white pepper
- ⅛ teaspoon ground cloves
- 3 tablespoons soy sauce divided
- 1 tablespoon honey
- 5 green onions divided
- ½ cup plum jam
- ¼ cup finely chopped chutney
- 1 ½ teaspoons sugar
- 1 ½ teaspoons distilled white vinegar
- 1 orange sliced in rounds
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Begin by assembling all your ingredients. Rinse the duck thoroughly both inside and out, then pat it dry. Remove and discard the tail.
- In a small bowl, combine the cinnamon, ginger, nutmeg, white pepper, and cloves. Sprinkle a teaspoon of this spice blend into the duck's cavity.
- To the remaining spice mixture, add 1 tablespoon of soy sauce and stir until well mixed. Rub this mixture evenly over the duck's exterior. Halve one green onion and place it inside the cavity of the duck.
- Cover the duck and refrigerate it for a minimum of 2 hours, or leave it overnight for the best flavor infusion.
- When ready to cook, preheat your oven to 375 degrees F (190 degrees C). Carefully lift the duck using two large spoons to drain any juices and remove the green onion.
- Place the duck, breast-side up, in a roasting pan. Use a fork to prick the skin all over to allow the fat to render out.
- Roast the duck for 30 minutes. Meanwhile, mix the remaining 2 tablespoons of soy sauce with the honey in a small bowl. After 30 minutes, brush this honey mixture onto the duck.
- Increase the oven temperature to 500 degrees F (260 degrees C) and continue roasting the duck until the skin is a deep, rich brown, approximately 5 minutes. Be careful to prevent the skin from burning.
- In a small serving bowl, combine the plum jam, chutney, sugar, and vinegar. Chop the remaining green onions and place them in a separate bowl.
- Transfer the duck to a serving platter and garnish with orange slices and fresh parsley. Serve alongside the plum sauce and chopped green onions. Enjoy your flavorful Peking duck!
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