Peking Duck

Prep Time:
15 mins

Cook Time:
1 hr 35 mins

Additional Time:
2 hrs

Total Time:
3 hrs 50 mins

Servings:
4

Ingredients

Directions

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Gather all ingredients.

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1. id=”mntl-sc-block_32-0″
   Rinse duck inside and out; pat dry. Cut off tail and discard.

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2. id=”mntl-sc-block_37-0″
   Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.

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3. id=”mntl-sc-block_42-0″
   Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.

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4. id=”mntl-sc-block_47-0″
   Cut 1 green onion in half and tuck it inside cavity.

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5. id=”mntl-sc-block_52-0″
   Cover and refrigerate duck for at least 2 hours or up to overnight.

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6. id=”mntl-sc-block_57-0″
   Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.

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7. id=”mntl-sc-block_62-0″
   Lift duck with two large spoons to drain juices and green onion.

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8. id=”mntl-sc-block_67-0″
   Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.

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9. id=”mntl-sc-block_72-0″
   Roast duck in the preheated oven for 30 minutes.

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10. id=”mntl-sc-block_77-0″
    Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.

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11. id=”mntl-sc-block_82-0″
    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.

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12. id=”mntl-sc-block_87-0″
    Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.

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13. id=”mntl-sc-block_92-0″
    Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

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Nutrition Facts (per serving)