Name: Peking Duck
Prep time: 15 min
Cook time: 95 min
Total time: 230 min
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; 0.125 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

Prep Time:

15 mins

Cook Time:

1 hr 35 mins

Additional Time:

2 hrs

Total Time:

3 hrs 50 mins

Servings:

4

Jump to Nutrition Facts

This flavor-packed Peking duck recipe features juicy, tender meat and impossibly crispy skin.

What Is Peking Duck?

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 to Make Peking Duck

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Peking duck at home:

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

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.

Allrecipes Community Tips and Praise

“First time making duck and I am surprisingly happy with the outcome,” raves Kuntrygyrl1. “This was much better than the family expected it to be and the flavor was delicious.”

“Wonderful,” according to songbird. “I didn't cut off the tail, but kept it on. Flavorful and moist. I used the liver and giblets in a stuffing-dressing side dish.”

Editorial contributions by Corey Williams

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

Rinse duck inside and out; pat dry. Cut off tail and discard.
Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mix 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 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 (per serving)

556	Calories
31g	Fat
48g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 556
% Daily Value *
Total Fat 31g	40%
Saturated Fat 11g	53%
Cholesterol 91mg	30%
Sodium 748mg	33%
Total Carbohydrate 48g	17%
Dietary Fiber 2g	8%
Total Sugars 42g
Protein 22g	45%
Vitamin C 31mg	35%
Calcium 56mg	4%
Iron 4mg	21%
Potassium 458mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.