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Crispy Roasted Duck

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PREP TIME
15 min
COOKING TIME
95 min
TOTAL TIME
230 min
SERVINGS
4 servings
Dinner Asian Chinese
Crispy Roasted Duck
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 1/2 teaspoons distilled white vinegar
  • 1 orange, sliced in rounds
  • 1 tablespoon chopped fresh parsley, for garnish
Instructions
1
Gather all necessary ingredients beforehand.
2
Rinse the duck thoroughly inside and out, then gently pat it dry with paper towels. Remove the tail section and discard it.
3
Combine ground cinnamon, ground ginger, ground nutmeg, white pepper powder, and dried cloves in a small bowl. Sprinkle 1 teaspoon of the spice blend into the cavity of the duck.
4
Stir 1 tablespoon of soy sauce into the remaining spice mix and rub it evenly over the entire surface of the duck.
5
Cut 1 green onion in half and insert it into the cavity of the duck for added flavor.
6
Cover the duck with plastic wrap or aluminum foil and refrigerate it for at least 2 hours or up to overnight.
7
Position the duck breast-side up on a rack set in a wok or large pot. Steam it for 1 hour, adding more water as it evaporates.
8
Carefully lift the duck with two large spoons to drain its juices and green onion mixture.
9
Preheat your oven to 375 degrees F (190 degrees C). Place the duck breast-side up in a roasting pan and prick its skin all over with a fork to allow even browning.
10
Roast the duck in the preheated oven for 30 minutes, or until it reaches your desired level of doneness.
11
Mix together the remaining 2 tablespoons of soy sauce and honey in a small bowl. Brush this mixture evenly onto the duck.
12
Increase the oven temperature to 500 degrees F (260 degrees C). Roast the duck until its skin is richly browned, about 5 minutes. Be careful not to allow the skin to char or burn.
13
Mix together plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop the remaining green onions and place them into a separate bowl.
14
Arrange the whole duck on a serving platter, garnished with orange slices and fresh parsley. Serve it with the plum sauce and chopped green onions on the side.