Authentic Peking Duck Recipe

Ingredients

• 1 (4 pound) whole duck, dressed
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground white pepper
• 0.13 teaspoon ground cloves
• 3 tablespoons soy sauce, divided
• 1 tablespoon honey
• 5 green onions, divided
• 0.5 cup plum jam
• 0.25 cup finely chopped chutney
• 1.5 teaspoons sugar
• 1.5 teaspoons distilled white vinegar
• 1 orange, sliced in rounds
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Prepare all of the ingredients needed for the recipe.
2. Thoroughly rinse the duck, both inside and out, and pat it dry. Remove the tail and discard it.
3. In a small bowl, combine the cinnamon, ginger, nutmeg, white pepper, and cloves. Sprinkle 1 teaspoon of this spice mixture inside the duck's cavity.
4. In a separate bowl, mix 1 tablespoon of soy sauce with the remaining spice mixture. Rub this mixture evenly over the entire outside of the duck.
5. Cut a green onion in half and place the pieces inside the duck's cavity.
6. Cover the duck and refrigerate for a minimum of 2 hours, or ideally overnight.
7. Place the duck breast-side up on a rack in a wok or pot. Steam for 1 hour, replenishing the water as needed to prevent it from evaporating.
8. Carefully lift the duck using two large spoons to drain any accumulated juices and remove the green onion.
9. Preheat your oven to 375 degrees F (190 degrees C). Place the duck breast-side up in a roasting pan and prick the skin all over with a fork to allow fat to render.
10. Roast the duck in the preheated oven for 30 minutes.
11. In a small bowl, combine the remaining 2 tablespoons of soy sauce with honey. Brush this honey mixture evenly onto the duck.
12. Increase the oven temperature to 500 degrees F (260 degrees C). Continue to roast until the skin becomes richly browned and crispy, about 5 minutes. Watch carefully to prevent burning.
13. In a small serving bowl, combine plum jam, chutney, sugar, and vinegar to create a dipping sauce. Chop the remaining green onions and place them in a separate bowl for garnish.
14. Present the whole Peking duck on a serving platter and garnish with fresh orange slices and parsley. Serve immediately with the prepared plum sauce and chopped green onions.

Nutrition

• Calories: 556 kcal
• Fat Content: 31 g
• Fiber Content: 2 g
• Sugar Content: 42 g
• Sodium Content: 748 mg
• Protein Content: 22 g
• Cholesterol Content: 91 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g