Peking Duck Recipe
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Peking Duck

By: Allison  
"I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic."

Rating: This weblink has been rated 34 times with an average star rating of 4.5 Read Reviews (27)

Rate/Review | 924 people have saved this

What to Drink?

Wine Riesling
Cocktail Sidecar
Hot Non-Alcoholic Tea
Prep Time:
15 Min
Cook Time:
1 Hr 35 Min
Ready In:
3 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (4 pound) whole duck, dressed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
  • 5 green onions
  •  
  • 1/2 cup plum jam
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons distilled white vinegar
  • 1/4 cup finely chopped chutney

Directions

  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 teaspoon of the mixture into the cavity of the duck. Stir one tablespoon 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.
  2. 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.
  3. 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.
  4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons 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.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 556 | Total Fat: 31g | Cholesterol: 91mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2003 by RVANNIEK 
I changed this recipe slighty - becasue I don't have a steamer - and I roasted the duck for 2... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2006 by STARFLOW 
This recipe was absolute rubbish. You need a good few hours (8+) to render the fat before even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2005 by JPLONG 
Very easy compared to tradional peking duck recipes, and very tasty. I added grated ginger... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2004 by MOGAN813 
this was excellent. I made the following changes I split the duck along the breast bone and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2007 by Kateriee 
This is the third time I've made this recipe, its wonderful. I made it for a small dinner... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2007 by Kara 
I absolutely love duck! I was so excited to see this on here. Followed exactly and it turned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2006 by TEXNBELLE 
My husband said this was the best duck he ever had, and he has had Peking Duck in Peking! The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2008 by seaweasel 
How about Peking Chicken? I made this using chicken instead of duck. the steaming process... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2006 by Chuck 
This duck is AWSOME!!!!!!!!!!!!!!!!!!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2003 by LALLIA 
Wonderful recipe. I stuffed the bird with a bread stuffing. Not very traditional for Peking... MORE

 
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