Peking Duck

Description

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.

Ingredients

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, divided 1 tablespoon honey 5 green onions, divided 1/2 cup plum jam 1/4 cup finely chopped chutney 1 & 1/2 teaspoons sugar 1 & 1/2teaspoons distilled white vinegar 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish

Steps

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. 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. Roast duck in the preheated oven for 30 minutes at 375 degrees F (190 for C) Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley.