Peking Duck

Name: Peking Duck
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 1 Tbsp chopped fresh parsley, for garnish; 5 green onions; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 0 teaspoons ground white pepper; 1 Tbsp honey; 118 milliliters plum jam; 59 milliliters finely chopped chutney; 1 orange, sliced in rounds; 3 Tbsps soy sauce; 2 teaspoons sugar; 2 teaspoons distilled white vinegar; 2 kilograms whole duck, dressed

Peking Duck might be just the main course you are searching for. This recipe serves 4. One serving contains 2017 calories, 54g of protein, and 180g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is typical of Chinese cuisine. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up ground nutmeg, honey, duck, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. If you like this recipe, you might also like recipes such as Peking Duck, Peking Duck, and Peking Duck.

Instructions

Rinse the duck inside and out, and pat dry.

Ingredients you will need

Whole Duck

Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves.

Ingredients you will need

White Pepper

Cinnamon

Clove

Ginger

Nutmeg

Equipment you will use

Bowl

Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird.

Ingredients you will need

Soy Sauce

Whole Duck

Dry Seasoning Rub

Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.

Ingredients you will need

Green Onions

Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.

Ingredients you will need

Duck Breast

Green Onions

Water

Whole Duck

Equipment you will use

Pot

Wok

Preheat the oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Place duck breast side up in a roasting pan and prick skin all over using a fork.

Ingredients you will need

Duck Breast

Equipment you will use

Roasting Pan

Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.

Ingredients you will need

Soy Sauce

Honey

Whole Duck

Equipment you will use

Oven

Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl.

Ingredients you will need

Green Onions

Chutney

Vinegar

Sugar

Plum

Jam

Equipment you will use

Bowl

Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Ingredients you will need

Fresh Parsley

Orange Slices

Plum Sauce

Whole Duck

Onion

Equipment

Ingredients

Servings:

1Tbsp

chopped fresh parsley, for garnish 5

green onions 1teaspoons

ground cinnamon 0teaspoons

ground cloves 1teaspoons

ground ginger 0teaspoons

ground nutmeg 0teaspoons

ground white pepper 1Tbsp

honey 118milliliters

plum jam 59milliliters

finely chopped chutney 1

orange, sliced in rounds 3Tbsps

soy sauce 2teaspoons

sugar 2teaspoons

distilled white vinegar 2kilograms

whole duck, dressed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Indaba Chenin Blanc. Reviewers quite like it with a 4 out of 5 star rating and a price of about 12 dollars per bottle.