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.
Ingredients:
- 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
Directions:
Rinse duck inside and out; pat dry. Cut off tail and discard.
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.
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 together 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.
Preparation time: 15 mins
Cook time: 1 hr 35 mins
Total time: 3 hrs 50 mins
Servings: 4 – Yield: –
Nutrition:
Calories:555.7
