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 shortcut version but it is fantastic
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs 50 mins
Ingredients
Instructions
Gather all ingredients.
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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.
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Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.
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Cut 1 green onion in half and tuck it inside cavity.
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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.
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Lift duck with two large spoons to drain juices and green onion.
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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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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.
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