Rating: 4.5 stars 4.4
118 Ratings
  • 5 star values: 75
  • 4 star values: 31
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3

This Peking duck recipe is delicious. The roast duck can be served with plum sauce or other fruit sauce. This is a short-cut version, but it is fantastic.

Recipe Summary

15 mins
1 hr 35 mins
2 hrs
3 hrs 50 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rinse duck inside and out; pat dry. Cut off tail and discard.

  • Mix together cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Sprinkle 1 teaspoon spice mixture into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mixture and rub evenly over entire outside of duck. Cut 1 green onion in half and tuck it inside cavity. Cover and refrigerate duck for at least 2 hours or up to overnight.

  • Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion. Place duck breast-side up in a roasting pan and prick skin all over with a fork.

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

  • Roast duck in the preheated oven for 30 minutes.

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

  • 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.

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

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

Nutrition Facts

556 calories; protein 22.4g; carbohydrates 48.1g; fat 31g; cholesterol 91.1mg; sodium 747.8mg. Full Nutrition