Can I prepare the duck ahead of time?
Yes, you can season the duck and refrigerate it uncovered for up to 24 hours before roasting.
DINNER
Crispy Peking-Style Duck with Sweet Plum Sauce
Experience the culinary delight of a classic Peking-style duck, featuring incredibly crisp skin and tender, flavorful meat. This show-stopping dish is perfectly balanced by a luscious, homemade sweet plum sauce, making it an achievable gourmet meal for your home kitchen.
HOW TO MAKE IT
Let's cook.
01
Rinse the duck thoroughly inside and out with cold water, then pat it completely dry with paper towels. This is crucial for crispy skin.
02
Rub the duck all over, inside and out, with 2 tablespoons of Chinese five-spice powder and 1 tablespoon of salt. Place the duck on a rack set over a baking sheet and refrigerate uncovered for at least 1 hour, or preferably overnight, to allow the skin to dry further.
03
Preheat your oven to 375°F/190°C. Place the duck, breast-side up, on a rack in a roasting pan. Roast for 1 hour, then carefully drain any accumulated fat from the pan.
04
Reduce the oven temperature to 325°F/160°C. Continue roasting for another 1 hour and 30 minutes, or until an internal temperature of 165°F/74°C is reached in the thickest part of the thigh.
05
While the duck roasts, prepare the plum sauce: In a small saucepan, combine 1 cup of plum jam, 1/2 cup of honey, 1/4 cup of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of grated ginger, and 2 cloves of minced garlic. Bring to a simmer over medium heat, stirring occasionally, then reduce heat to low and cook for 5 minutes until slightly thickened.
06
Once the duck is cooked, increase the oven temperature to 400°F/200°C. Brush the duck generously with some of the plum sauce. Return to the oven and roast for 10-15 minutes, or until the skin is deeply golden brown and very crispy. Watch carefully to prevent burning.
07
Remove the duck from the oven and let it rest for 10 minutes before carving. Serve the carved duck with the remaining plum sauce on the side.
About This Recipe
Experience the culinary delight of a classic Peking-style duck, featuring incredibly crisp skin and tender, flavorful meat. This show-stopping dish is perfectly balanced by a luscious, homemade sweet plum sauce, making it an achievable gourmet meal for your home kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy skin, pour boiling water over the duck skin before seasoning and refrigerating. This helps to tighten the skin and render fat more effectively. Ensure the duck is completely dry before seasoning.
Easy Substitutions
If you can't find plum jam, apricot jam with a touch of extra vinegar and ginger can be a decent substitute for the sauce. For a quicker sauce, use store-bought hoisin sauce and thin it slightly with a little water or orange juice.
Storage & Reheating
Leftover crispy duck can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F/175°C oven for 15-20 minutes to help re-crisp the skin.
Serving Suggestions
Serve this Chinese Crispy Duck with Plum Sauce alongside steamed jasmine rice, stir-fried bok choy, and some fresh cucumber and scallion slivers for wrapping. It also pairs wonderfully with steamed bao buns.
Common Mistakes
Not drying the duck thoroughly will result in soggy skin. Overcooking the duck will make it dry and tough; use a meat thermometer. Burning the skin during the final crisping step; keep a close eye on it. Not resting the duck before carving, which leads to dry meat. Forgetting to drain the fat during roasting, which can make the skin less crispy.
Frequently Asked Questions
What if I don't have a roasting rack?
You can create a makeshift rack by crumpling aluminum foil into balls and placing them in the roasting pan, then setting the duck on top.
Can I use duck breasts instead of a whole duck?
Yes, adjust roasting times accordingly. Duck breasts will cook much faster, typically 20-30 minutes at 375°F/190°C, then crisp under a broiler.
How do I know when the duck is done?
The internal temperature in the thickest part of the thigh should reach 165°F/74°C.
Can I make the plum sauce spicier?
Absolutely! Add a pinch of red pepper flakes or a dash of sriracha to the sauce while simmering.
MORE TO KNOW
Achieving truly crispy duck skin is a multi-step process. The initial drying in the refrigerator helps remove surface moisture, while the lower temperature roasting renders the fat slowly. The final high-heat blast, especially after brushing with the sauce, is what creates that irresistible crackling texture. Don't skip the resting step, as it allows the juices to redistribute, resulting in a more tender and flavorful duck.
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