The Most Delicious Peking Duck Recipeon January 25, 2011
As the executive chef at The Atlantic Grill restaurant in The Table Bay Hotel, I am always afforded the opportunity to try out new recipes and experiment with delicious food. Sharing these delectable recipes with others is part of the fun, so I’m sharing them with you! Today you can learn to cook the most delicious Peking Duck which has resulted in great review of the restaurant.
Recipe: Peking Duck Ingredients
- 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
- 1 tablespoon honey
- 1 orange, sliced in rounds
- 1 tablespoon chopped fresh parsley, for garnish
- 5 green onions
- ½ cup plum jam
- 1½ teaspoons sugar
- 1½ teaspoons distilled white vinegar
- ¼ cup finely chopped chutney
- Start by rinsing the duck inside and out, and pat dry. Cut off the tail and discard.
- In a small bowl, mix the following together: cinnamon, ginger, nutmeg, white pepper and cloves.
- Sprinkle one teaspoon of the mixture into the cavity of the duck.
- Take the remaining spice mixture and stir in one tablespoon of the soy sauce. Rub this blend evenly over the entire outside of the bird.
- Cut one of the green onions in half and tuck it inside the cavity. Cover the bird and refrigerate for at least 2 hours, but preferably overnight.
- Place the duck breast-side up on a rack in a large wok or pot. Steam for an hour adding a little more water, if necessary, as it evaporates.
- Lift the duck with two large spoons, drain the juices and remove the green onion.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the duck breast-side up in a roasting pan and prick the skin all over using a fork.
- Roast for 30 minutes in the preheated oven.
- While the duck is roasting, mix the remaining 2 tablespoons of soy sauce and honey together.
- After 30 minutes, brush the honey mixture onto the duck and return it to the oven.
- Turn the heat up to 500 degrees F (260 degrees C) and roast for 5 minutes, or until the skin turns a rich brown. Do not allow the skin to char.
- Prepare the duck sauce by mixing the following in a small serving bowl: plum jam, sugar, vinegar and chutney. Chop the remaining green onions and place them into a separate bowl.
- Place the whole duck onto a serving platter and garnish with orange slices and fresh parsley.
- Use the plum sauce and onions for dipping.
Although a great deal of time goes into making this Peking Duck, the final results are worth every second. If you want to find out more about what I am up to, then please follow me on Twitter. Bon appetite!