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peking duck

(3 ratings)
review
Beegee1947 avatar
Private Recipe by
Russ Myers
@Beegee1947
Necedah, WI

This dish can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

►
(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For peking duck

  • 1 (4 lb.) whole duck, dressed
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground white pepper
  • 1/8 tsp. ground cloves
  • 3 Tbs. soy sauce
  • 1 Tbs. honey
  • 1 orange, sliced in rounds
  • 1 Tbs. chopped fresh parsley, for garnish
  • 5 green onions
  • 1/2 C. plum jam
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. distilled white vinegar
  • 1/4 C. finely chopped chutney

How To Make peking duck

  • 1
    Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one tsp. of the mixture into the cavity of the duck. Stir one Tbs. of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. 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. Lift duck with two large spoons, and drain juices and green onion. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 Tbs. of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney 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. Use plum sauce and onions for dipping. (I just used a jar of plum sauce)
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