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 will you make a Peking Duck

Here’s a brief overview of what you can expect when you make Peking duck at home: 

1. Prepare the duck.
2. Season the duck (inside and out) and stuff with green onions. 
3. Cover and refrigerate duck for at least 2 hours or up to overnight.
4. Steam the duck breast-side up on a rack set in a wok or pot.
5. Prick skin all over with a fork, place in a roasting pan, and roast for 30 minutes. 
6. Brush honey and soy sauce over the duck. 
7. Increase the heat and roast until brown. 
8. Make the plum sauce. 
9. 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 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.

Now, 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

Step 1: Gather all ingrediants

Step 2: Rinse duck inside and out; pat dry. Cut off tail and discard.

Step 3: Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.

Step 4: Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.

Step 5: Cut 1 green onion in half and tuck it inside cavity.

Step 6: Cover and refrigerate duck for at least 2 hours or up to overnight.

Step 7: Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.

Step 8: Lift duck with two large spoons to drain juices and green onion.

Step 9: 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.

Step 10: Roast duck in the preheated oven for 30 minutes.

Step 11: Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.

Step 12: 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.

Step 13: Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.

Step 14: Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

Nutritional Facts