- Category: Poultry
- Written by Chef Kosher
There is an art about preparing peking duck, let's see how we fare!
- 1 (4 pound) whole duck, dressed
- 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 green onions
- 1/2 cup plum jam
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons distilled white vinegar
- 1/4 cup finely chopped chutney
1. Rinse the duck inside and out, and pat dry. Cut off tail and discard.
2. Mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub over the entire outside of the duck. Cut one of the green onions in half and place inside duck. Cover and refrigerate for at least 2 hours.
3. 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.
4. Mix the remaining 2 tablespoons of soy sauce and honey.
4. Preheat the oven to 375F. Place duck breast side up in a roasting pan and prick skin all over with a fork. Roast for 30 minutes.
5. Brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500F. Roast until skin is richly browned.
6. Prepare duck sauce by mixing plum jam with the sugar, vinegar and chutney 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. Use plum sauce and onions for dipping
photo by: star5112
photo by: ChefOZ