Name: Peking Duck Recipe
Prep time: 30 min
Cook time: 65 min
Total time: 215 min
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)

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Peking Duck is a renowned Chinese dish celebrated for its crispy skin and tender meat. This culinary masterpiece combines a unique blend of spices and a meticulous cooking process that results in a dish that’s both flavorful and visually stunning. Known for its rich history and indulgent flavors, Peking Duck has become a favorite for many, offering a gourmet experience right at home.

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Ingredients and Preparation

To create this exquisite Peking Duck, you’ll need a dressed 4-pound whole duck as the star of the dish. The spice blend, which includes ½ teaspoon each of ground cinnamon and ground ginger, ¼ teaspoon each of ground nutmeg and ground white pepper, and ⅛ teaspoon of ground cloves, will infuse the duck with aromatic flavors. You’ll also need 3 tablespoons of soy sauce, divided for both seasoning and glazing, and 1 tablespoon of honey for a delightful glaze.

For additional flavor, you’ll incorporate 5 green onions, divided for use in both the cavity and as a garnish. The plum sauce, a classic accompaniment, requires ½ cup of plum jam, ¼ cup of finely chopped chutney, 1 ½ teaspoons of sugar, and 1 ½ teaspoons of distilled white vinegar. To finish the dish, garnish with fresh slices of one orange and 1 tablespoon of chopped fresh parsley.

Preparation Steps

Start by gathering all your ingredients. Rinse the duck thoroughly, both inside and out, ensuring it is clean. Pat the duck dry with paper towels to remove any excess moisture. Carefully remove and discard the tail for a more refined presentation.

In a small bowl, mix together the ground cinnamon, ginger, nutmeg, white pepper, and cloves. Sprinkle a teaspoon of this aromatic spice blend into the cavity of the duck to infuse the meat with deep flavors.

Next, add 1 tablespoon of soy sauce to the remaining spice mixture and stir until well combined. Rub this mixture evenly over the duck’s exterior to coat it thoroughly. Halve one green onion and tuck it inside the cavity of the duck to enhance the flavor further.

Cover the seasoned duck with plastic wrap and refrigerate it for at least 2 hours, allowing the flavors to meld. For an even richer taste, marinate the duck overnight.

Cooking Instructions

Initial Cooking Phase

Preheat your oven to 375 degrees F (190 degrees C). Carefully lift the duck with two large spoons to drain any juices that have accumulated and remove the green onion from the cavity. Place the duck breast-side up in a roasting pan. Use a fork to prick the skin all over, allowing the fat to render out during roasting, which is key to achieving a crispy skin.

Roast the duck in the preheated oven for 30 minutes. This initial roasting helps to start the cooking process and allows the flavors to begin developing.

Final Cooking Phase

While the duck is roasting, mix the remaining 2 tablespoons of soy sauce with the honey in a small bowl. After the initial 30 minutes of roasting, brush this honey mixture onto the duck to create a beautiful glaze.

Increase the oven temperature to 500 degrees F (260 degrees C) and continue roasting the duck until the skin is a deep, rich brown, approximately 5 minutes. Be vigilant to prevent the skin from charring. This final high-temperature roast crisps the skin perfectly.

In a small serving bowl, combine the plum jam, chutney, sugar, and vinegar. Chop the remaining green onions and place them in a separate bowl. These accompaniments will complement the duck wonderfully.

Recipe Tips & Frequently Asked Questions

Marinating Tips: For the most flavorful results, marinate the duck overnight. This allows the spices to penetrate deeply into the meat, enhancing the overall taste.
Cooking Techniques: Ensure you prick the skin of the duck thoroughly to allow the fat to render out, which is essential for a crispy skin. Adjusting oven temperatures as specified ensures the duck cooks evenly and the skin crisps without burning.
Flavor Enhancements: Experiment with additional spices or herbs in the cavity, such as star anise or garlic, to customize the flavor profile to your liking.
Cooking Time and Temperature: For different oven types, you might need to adjust the cooking time slightly. Always check for doneness by ensuring the juices run clear and the internal temperature reaches 165 degrees F.
Ingredient Substitutions: If you cannot find plum jam, apricot jam or hoisin sauce can be excellent substitutes. For the chutney, a sweet mango or apple chutney works well.
Leftovers and Storage: Store any leftover duck in an airtight container in the refrigerator for up to three days. Reheat in a hot oven to maintain the crispy texture of the skin.

What to Serve with This Recipe

Traditional Accompaniments

Peking Duck pairs wonderfully with traditional Chinese pancakes or steamed buns. These can be filled with slices of duck, some plum sauce, and fresh cucumber slices for a delightful bite.

Sauce Pairings

The homemade plum sauce provided in this recipe is a classic accompaniment. Additionally, hoisin sauce, a rich and slightly sweet Chinese sauce, complements the flavors of the duck perfectly.

Beverage Pairings

Pair your Peking Duck with a light and fruity white wine, such as a Riesling or a Gewürztraminer. Alternatively, a fragrant jasmine tea can cleanse the palate and complement the dish beautifully.

Presentation and Serving

Garnishing Tips

For an elegant presentation, garnish the serving platter with fresh orange slices and a sprinkling of chopped fresh parsley. These add a burst of color and freshness to the dish.

Serving Suggestions

Carve the duck at the table for a dramatic and engaging presentation. Serve it with the prepared plum sauce and chopped green onions on the side, allowing guests to customize their servings.

This Peking Duck recipe offers a luxurious dining experience with its crispy skin and flavorful meat. The blend of spices and the meticulous cooking process ensure a delicious and memorable meal. Enjoy the rich flavors and the impressive presentation of this classic dish, perfect for special occasions or a gourmet treat at home.

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

Instructions

Begin by assembling all your ingredients. Rinse the duck thoroughly both inside and out, then pat it dry. Remove and discard the tail.

In a small bowl, combine the cinnamon, ginger, nutmeg, white pepper, and cloves. Sprinkle a teaspoon of this spice blend into the duck’s cavity.

To the remaining spice mixture, add 1 tablespoon of soy sauce and stir until well mixed. Rub this mixture evenly over the duck’s exterior. Halve one green onion and place it inside the cavity of the duck.

Cover the duck and refrigerate it for a minimum of 2 hours, or leave it overnight for the best flavor infusion.

When ready to cook, preheat your oven to 375 degrees F (190 degrees C). Carefully lift the duck using two large spoons to drain any juices and remove the green onion.

Place the duck, breast-side up, in a roasting pan. Use a fork to prick the skin all over to allow the fat to render out.

Roast the duck for 30 minutes. Meanwhile, mix the remaining 2 tablespoons of soy sauce with the honey in a small bowl. After 30 minutes, brush this honey mixture onto the duck.

Increase the oven temperature to 500 degrees F (260 degrees C) and continue roasting the duck until the skin is a deep, rich brown, approximately 5 minutes. Be careful to prevent the skin from burning.

In a small serving bowl, combine the plum jam, chutney, sugar, and vinegar. Chop the remaining green onions and place them in a separate bowl.

Transfer the duck to a serving platter and garnish with orange slices and fresh parsley. Serve alongside the plum sauce and chopped green onions. Enjoy your flavorful Peking duck!