ChineseMainDairy-Free

Peking Duck

Name: Peking Duck
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 3 h 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 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 tbsp soy sauce, divided; 1 tbsp honey; 5 green onions, divided; 1/2 cup plum jam; 1/4 cup finely chopped chutney; 1 1/2 tsp sugar; 1 1/2 tsp distilled white vinegar; 1 orange, sliced in rounds; 1 tbsp chopped fresh parsley, for garnish

Crispy golden skin meets tender meat in this showstopping Chinese classic, where warm spices and soy create an aromatic glaze. The duck emerges from the oven with a crackling exterior that shatters under your teeth, revealing succulent flesh beneath. Perfect for impressing guests or celebrating a special occasion with restaurant-quality results at home.

Prep

15 minutes

Cook

1 hour 35 minutes

Total

3 hours 50 minutes

Serves

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Ingredients

Units

Instructions

1
Rinse duck inside and out; pat dry. Cut off tail and discard.
2
Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 tsp of spice mix into the cavity of duck.
3
Stir 1 tbsp soy sauce into remaining spice mix and rub evenly over entire outside of duck.
4
Cut 1 green onion in half and tuck it inside cavity.
5
Cover and refrigerate duck for at least 2 hours or up to overnight.
6
Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
7
Lift duck with two large spoons to drain juices and green onion.
8
Preheat the oven to 375°F (190°C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
9
Roast duck in the preheated oven for 30 minutes.
10
Mix together remaining 2 tbsp soy sauce and honey in a small bowl. Brush honey mixture onto duck.
11
Increase the oven temperature to 500°F (260°C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
12
Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
13
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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Peking Duck

Prep

15 minutes

Cook

1 hour 35 minutes

Total

3 hours 50 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Rinse duck inside and out; pat dry. Cut off tail and discard.
2
Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 tsp of spice mix into the cavity of duck.
3
Stir 1 tbsp soy sauce into remaining spice mix and rub evenly over entire outside of duck.
4
Cut 1 green onion in half and tuck it inside cavity.
5
Cover and refrigerate duck for at least 2 hours or up to overnight.
6
Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
7
Lift duck with two large spoons to drain juices and green onion.
8
Preheat the oven to 375°F (190°C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
9
Roast duck in the preheated oven for 30 minutes.
10
Mix together remaining 2 tbsp soy sauce and honey in a small bowl. Brush honey mixture onto duck.
11
Increase the oven temperature to 500°F (260°C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
12
Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
13
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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