The flavor of this Peking duck is delicious thanks to an easy spice rub. The roast duck can be served with plum sauce or other fruit sauce. This recipe is a short-cut version, but it is fantastic!
Ingredients
- whole duck, dressed: 1 piece (4 pound)
- ground cinnamon: 0.5 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.25 tsp
- ground white pepper: 0.25 tsp
- ground cloves: 0.125 tsp
- soy sauce: 3 Tbsp (divided)
- honey: 1 Tbsp
- green onions: 5 piece (divided)
- plum jam: 0.5 cup
- chutney: 0.25 cup (finely chopped)
- ½ teaspoons sugar: 1 piece
- ½ teaspoons distilled white vinegar: 1 piece
- orange, sliced in rounds: 1 piece
- fresh parsley: 1 Tbsp (for garnish, chopped)
Metric Conversion
Stages of cooking
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Rinse duck inside and out; pat dry. Cut off tail and discard.
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Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck. Cut 1 green onion in half and tuck it inside cavity. Cover and refrigerate duck for at least 2 hours or up to overnight.
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Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion. Place duck breast-side up in a roasting pan and prick skin all over with a fork.
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Preheat the oven to 375 degrees F (190 degrees C).
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Roast duck in the preheated oven for 30 minutes.
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Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
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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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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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Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.
