Peking Duck

Ingredients

• 1 whole duck , 4 pound
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground white pepper
• 0.13 teaspoons ground cloves
• 3 tablespoons soy sauce , divided
• 1 tablespoon honey
• 5 greens onions , divided
• 0.5 cups plum jam
• 0.25 cups finely chopped chutney
• 1.5 teaspoons sugar
• 1.5 teaspoons distilled white vinegar
• 1 orange , sliced in rounds
• 1 tablespoon chopped fresh parsley , for garnish

Instructions

1. 1

   Gather all ingredients.

2. 2

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

3. 3

   Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.

4. 4

   Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.

5. 5

   Cut 1 green onion in half and tuck it inside cavity.

6. 6

   Cover and refrigerate duck for at least 2 hours or up to overnight.

7. 7

   Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.

8. 8

   Lift duck with two large spoons to drain juices and green onion.

9. 9

   Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.

10. 10

    Roast duck in the preheated oven for 30 minutes.

11. 11

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

12. 12

    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.

13. 13

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

14. 14

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