Peking Duck Recipe -
Peking Duck Recipe
  • READY IN ABOUT 4 hrs

Peking Duck

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 35 mins

    3 hrs 50 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

I changed this recipe slighty - becasue I don't have a steamer - and I roasted the duck for 2 hours befoer basting it. I also added chinese plum sauce to my honey baste. It was delicious.

Most Helpful Critical Review
Jan 04, 2006

This recipe was absolute rubbish. You need a good few hours (8+) to render the fat before even thinking about making the skin crispy. An utter failure


72 Ratings

Jul 03, 2005

Very easy compared to tradional peking duck recipes, and very tasty. I added grated ginger and pieces of star anise into the cavity and used all the spice rub for the skin. A notes of caution, watch duck very closely when increasing heat (especially if using a convection oven). Didn't make the homemade plum sauce, instead heated 2 tsp. canola oil in saucepan until hot, then added 1 cup hoisin sauce (it will sizzle) and jusce of 2 limes. Usually, peding duck is served with "pancakes" for wrapping the meat - instead, I used lettuce leaves to wrap the duck, along with basil leaves & mint, then added the sauce - fabulous! Serve with fried rice or noodles.

Feb 05, 2007

This is the third time I've made this recipe, its wonderful. I made it for a small dinner party last. I bought two 5 pound ducks and marinated for 24 hours with a little garlic on in inside with the green onions. Also used fresh ginger. I don't have a steamer big enough so I just roast it at around 425 for 40 minutes, basting it every ten minutes, then I put on the glaze and turn the oven down to 350 for about 30 minutes glazing and basting every ten minutes then 250 till done. When I need to crisp it I turn it to broil or 450 checking it often. I wait until its internal temp is 165. I serve with Wontons and rice. Hope this wasn't confusing

Apr 13, 2004

this was excellent. I made the following changes I split the duck along the breast bone and layed it flat before the spice rub, refrigerated overnight.I gently pricked the skin to render most of the fat. Steamed for about 2 hours. I made 3 different dipping sauces, the plum in the recipe, orange sauce made with orange marmalade, and a sweet and sour sauce. The duck was juicy with a nice crispy skin. Not a scrap was left.

Jan 05, 2007

I absolutely love duck! I was so excited to see this on here. Followed exactly and it turned out wonderful. If you really like duck, I would get a little bigger duck for more servings. I used a 5lb and it was barely enough for my husband and I once you get the meat off.Very good and will make again!!

Dec 27, 2006

My husband said this was the best duck he ever had, and he has had Peking Duck in Peking! The roasted crust was great and the meat very succoulant. I prefer a saltier taste, so I will add salt next time. The steaming then roasting process was key to the tenderness of the meat, as duck is often cooked too dry. Great recipe!

May 01, 2008

How about Peking Chicken? I made this using chicken instead of duck. the steaming process really made for a very moist and tender chicken. You may want to very slightly reduce the spices a little since the chicken has a milder flesh. Overall very nice!


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  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 748 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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