A simple spice rub enhances this Peking duck's taste. You may serve the roast duck with another fruit sauce, such as plum sauce. Although this recipe is simplified, it tastes amazing!
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
Clean the
duck well and pat dry. Remove the tail and dispose of it.
Combine the
cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Put one
teaspoon of the spice mixture inside the duck's cavity. Mix one tablespoon of
soy sauce with the remaining spice mixture and coat the whole exterior of the
duck equally. Halve a single green onion and place it within the opening. The
duck should be covered and chilled for at least two hours or overnight. Put the
duck, breast-side up, on a rack that is inside a saucepan or wok. After an hour
of steaming, top off with extra water as needed. Using two big spoons, lift the
duck to release the juices and green onion. Put the duck, breast-side up, on a
roasting pan and use a fork to prickle the skin all over.
Set the
oven's temperature to 375°F
Bake the
duck for thirty minutes in a preheated oven.
In a small
dish, combine the remaining 2 tablespoons of soy sauce and honey. Apply the honey
combination to the duck. Preheat the oven to 500 degrees Fahrenheit (260
degrees Celsius). Roast for about 5 minutes, or until the skin is deeply
browned. Don't let the skin burn.
In a small
serving bowl, mix plum jam, chutney, sugar, and vinegar. The remaining green
onions should be chopped and added to a different bowl.
Arrange the
entire duck on a serving dish and sprinkle some fresh parsley and orange slices
on top. Garnish with chopped green onions with plum sauce.
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