A Regal Chinese Masterpiece of Crispy Skin and Succulent Flavor
High Protein
High Fat
Estimated Prep Time: 30 minutes
Estimated Servings: 4
Your Story - Behind the Recipe
Had this for the first time when visiting China a few years ago. Had tot try and make my own it was so delicious. So far this is the best version I have found. Bursting with flavour.
Ingredients
For the Duck:
1 whole duck (about 4 lbs)
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp white pepper
â…› tsp ground cloves
3 tbsp soy sauce (divided)
1 tbsp honey
5 green onions
Orange slices & fresh parsley (for garnish)
For the Plum Sauce:
½ cup plum jam
¼ cup chutney
1½ tsp sugar
1½ tsp distilled white vinegar
1.Prep the Duck
2. Rinse and pat dry the duck. Remove the tail
3. Mix all spices and rub 1 tsp inside the cavity
4. Stir 1 tbsp soy sauce into the remaining spice mix and rub over the duck’s skin
5. Stuff 1 halved green onion into the cavity. Refrigerate for 2+ hours
6.Steam the Duck
7. Place duck breast-side up on a rack in a wok or pot
8. Steam for 1 hour, adding water as needed
9. Drain juices and remove green onion
10.Roast the Duck
11. Preheat oven to 190°C (375°F)
12. Prick skin with a fork and roast for 30 minutes
13. Mix remaining soy sauce and honey, brush over duck
14. Increase oven to 260°C (500°F) and roast for 5 more minutes until skin is richly browned
15.Make the Sauce
16. Mix plum jam, chutney, sugar, and vinegar in a bowl
17. Chop remaining green onions for garnish
18.Serve
19. Place duck on a platter, garnish with orange slices and parsley
20. Serve with plum sauce and chopped green onions
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