Recipes Meat and Poultry Game Meats Duck Peking Duck 4.6 (112) 94 Reviews 32 Photos 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! Submitted by Allison Updated on May 9, 2024 Save Rate Print Share Trending Videos Close this video player 32 32 32 32 32 Prep Time: 15 mins Cook Time: 1 hr 35 mins Additional Time: 2 hrs Total Time: 3 hrs 50 mins Servings: 4 Jump to Nutrition Facts This flavor-packed Peking duck recipe features juicy, tender meat and impossibly crispy skin. What Is Peking Duck? Peking duck is a famous Chinese dish that dates back at least 400 years. The duck is characterized by its crispy skin and tender meat. It is traditionally made with a specific kind of duck and takes days to prepare, but this version comes together in just under four hours. How to Make Peking Duck You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Peking duck at home: Prepare the duck.Season the duck (inside and out) and stuff with green onions. Cover and refrigerate duck for at least 2 hours or up to overnight.Steam the duck breast-side up on a rack set in a wok or pot.Prick skin all over with a fork, place in a roasting pan, and roast for 30 minutes. Brush honey and soy sauce over the duck. Increase the heat and roast until brown. Make the plum sauce. Serve the duck with plum sauce, green onions, orange slices, and parsley. How Long to Roast Peking Duck After steaming, you’ll need to roast the duck for about 35 minutes (30 minutes at 375 degrees F and 5 minutes at 500 degrees F). An instant read thermometer inserted near the bone should read 165 degrees F. What to Serve With Peking Duck Explore our entire collection of Chinese Recipes for delicious serving inspiration. Here are a few of the mouthwatering recipes you’ll find: Perfect Potstickers Chinese Broccoli Green Onion Cakes How to Store Peking Duck Store your leftover Peking duck in an airtight container in the refrigerator for up to three days. Reheat in the oven. You can freeze leftovers for up to three months. Allrecipes Community Tips and Praise “First time making duck and I am surprisingly happy with the outcome,” raves Kuntrygyrl1. “This was much better than the family expected it to be and the flavor was delicious.” “Wonderful,” according to songbird. “I didn't cut off the tail, but kept it on. Flavorful and moist. I used the liver and giblets in a stuffing-dressing side dish.” Editorial contributions by Corey Williams Ingredients 1 (4 pound) whole duck, dressed ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground white pepper ⅛ teaspoon ground cloves 3 tablespoons soy sauce, divided 1 tablespoon honey 5 green onions, divided ½ cup plum jam ¼ cup finely chopped chutney 1 ½ teaspoons sugar 1 ½ teaspoons distilled white vinegar 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish Directions Gather all ingredients. Dotdash Meredith Food Studios Rinse duck inside and out; pat dry. Cut off tail and discard. Dotdash Meredith Food Studios Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck. Dotdash Meredith Food Studios Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck. Dotdash Meredith Food Studios Cut 1 green onion in half and tuck it inside cavity. Dotdash Meredith Food Studios Cover and refrigerate duck for at least 2 hours or up to overnight. Dotdash Meredith Food Studios Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Dotdash Meredith Food Studios Lift duck with two large spoons to drain juices and green onion. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Roast duck in the preheated oven for 30 minutes. Dotdash Meredith Food Studios Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Dotdash Meredith Food Studios Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 556 Calories 31g Fat 48g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 556 % Daily Value * Total Fat 31g 40% Saturated Fat 11g 53% Cholesterol 91mg 30% Sodium 748mg 33% Total Carbohydrate 48g 17% Dietary Fiber 2g 8% Total Sugars 42g Protein 22g 45% Vitamin C 31mg 35% Calcium 56mg 4% Iron 4mg 21% Potassium 458mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved