This dish for Peking duck is wonderful. With plum sauce or another fruit sauce, you can serve the roast duck. This is a condensed version, but it is excellent.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 50 mins |
| Servings: | 4 |
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
Instructions
- 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.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 11 g |
| Sodium | 748 mg |
| Sugars | 42 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious.
I followed the recipe precisely and my family loved it. Used a roasting pan on the stove to steam the duck before putting in the oven. Didn’t need a full hour in the oven before it reached 165 degrees . Used hoisin sauce in place of the sauce recommended. They want it again.
I have tried many recipes to make Peking duck, some of them requiring 3 days of preparation. This is the best one AND easier. I adjusted the recipe slightly by steaming for 2 hours and cooking for 4 hours at 300. I also spatchcocked the duck and draped it over a rack inside a cookie sheet. It was great!
My family loved it! Our Thanksgiving dinner was awesome!! I followed the recipe step by step without problem.
The problem with this recipe is that when you steam the duck, you basically drain the fat which is the tastiest part of the duck. Also putting the glaze on after roasting it makes the skin soft again so it isn’t crisp at all once it is done. The end result is that this tastes more like steamed duck than crisp Peking duck.
The flavor in this recipe is delightful, I didn’t even need to use the plum sauce. I would like to figure out how to make the skin crispier, but I really loved the flavor. I will be making this recipe again, maybe even try the seasoning with chicken ??.
Good stuff *ducks don’t yield much meat, pancakes might be in frozen section of your Asian grocery …enjoy and thanks for sharing
I had never made Peking Duck before, but had promised my children we would have a Chinese-themed Christmas dinner. This recipe was simple, easy to follow and did not disappoint! I subbed out several ingredients to work with what I had on hand such as Garam Masala instead of Nutmeg and winged it on the dipping sauce, using apricot preserves, lots of pepper, roasted ginger, coriander, cloves and vinegar to make it – it was delicious! I served this duck with homemade Mandarin pancakes and our additions were a garlic paste made of oil and garlic, kimchi, julienned green onions and the apricot sauce. We served this along side of garlicky baby bok choy. It was a delicious Christmas dinner! Thank you for a great recipe!
I loved the recipe, I also used my Instant pot to steam the duck on the steam setting, that cut the cook time by 1 hour. I used the meat thermometer to monitor the internal temperature. It was crispy on the outside and flavorful. My husband loved it!
I think the recipe for the most part went well, but I had to make a couple of substitutions for flavour. I ended up using turkey instead of duck, and then took the turkey that I made and ground it up, spiced it, and stuffed sausage with it. I also replaced the sauces with cranberry juice, and ended up making pancakes on the side. All in all my breakfast of turkey sausages, pancakes and cranberries turned out well. I would recommend adding eggs to the recipe as well, as that was not in the peking duck recipe.
I was excited to make it…I followed it to the T. But, I felt it ended up dry in the end.. Steaming was supposed to cut out the dryness. I was disappointed esp with the 2 day process. And ALL the money I spent to make it. .
the flavor was there but the skin did not get crispy (i hovered over the oven when i put it to 500 and i got a little char ) i would say put it to 400 and let it go more than 5 min . i will try this again .
This is a very simple, though very effective recipe, for a person that’s new to cooking, it was an easy recipe to follow. The duck was amazing to eat. The meal feeds 4 people with a side dish, and I used a fresh duck (not frozen) Thanks for this amazing recipe
Easy and delicious
Changed the length of cooking time,I would score the skin of the duck to render more fat out of the skin, I can usually get over a cup of fat from a duck, but not this time. The skin was not as crispy.
It wasn’t exactly the peking duck I know from Chinese banquet dinners, but this recipe cooked perfectly with absolutely amazing flavour. For a 5.12 pound duck, I scaled up the spices and steaming time accordingly. I wasn’t sure what the recipe meant by chutney, as the only one I’ve made is cranberry for Thanksgiving, and I couldn’t find anything generic at the store, so I made a hoisin dipping sauce on the side. Next time I’ll have to see if I can concoct some traditional wraps to serve with the duck and scallions!
Very easy to follow
It was nice and crispy on the outside and tender and moist inside. For being dark meat I was surprised! I followed the recipe pretty close and I would make it again!
seared the skin in garlic and olive oil
I did not use the plum jam sauce, used fruit chili sauce as a side dish. My family loved it, and I liked that the work was done in stages making it seem very easy to do. For steaming I use our Ninja cooking system that has the steaming basket.
First time making duck and I am surprisingly happy with the outcome. This was much better than the family expected it to be and the flavor was delicious. I was able to allow it to marinate for about 4 hours and the only thing that I did different was use whole allspice in place of the cloves. I really wanted to give this 5 stars however, my only complaint is that the method of marinating the duck does not allow the flavors to penetrate the meat. Next time I will leave it overnight in a brine and pull back skin to massage the mixture into the meat. Fool proof way to make sure all that flavor is in there but this is definitely being added to the arsenal. Photo=remainder after first attack. I’ll try to remember to take photos first.