About this recipe:This is a cheats recipe of making Peking duck. It requires little effort and is exceptionally tasty. Serve with rice or
shredded, with pancakes, spring onions, cucumber and plum sauce.
1 (1.8kg) whole duck
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 spring onions
170g plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons malt vinegar
4 tablespoons finely chopped chutney
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Rinse the duck inside and out and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. 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. Cut one of the spring onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pan 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 spring onion.
Preheat the oven to 190 C / Gas 5. Place duck breast side up in a roasting tin and prick skin all over using a fork.
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 260 C / Gas 10. Roast for 5 minutes or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining spring onions and place them into a separate bowl. Place whole duck onto a serving plate and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.