How to make Peking dunk recipe

How to make Peking dunk

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, 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, for garnish.

Directions

1. Step 1: Rinse duck inside and out; pat dry. Cut off tail and discard.

1. Step 2: Mix together cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Sprinkle 1 teaspoon spice mixture into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mixture 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.

1. Step 3: Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion. Place duck breast-side up in a roasting pan and prick skin all over with a fork.

1. Step 4: Preheat the oven to 375 degrees F (190 degrees C).

2. 1. Step 5: Roast duck in the preheated oven for 30 minutes.

1. Step 6: Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.

Step 7: Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.

1. Step 8: Mix together plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.

1. Step 9: Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

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