I don’t know if I’ve revealed this secret to you but my husband loves duck. If we go out to eat and it’s on the menu, he is ordering it. We went out to eat in France at Epcot, he saw duck and ordered it without even knowing what he chose. I on the other hand cannot recall eating duck ever. We decided to make a peking duck for the first of the year and it was so good. I love dark meat on chicken and turkey and duck is ALL DARK MEAT. I have been missing out because eating duck is “weird to me.”
Anyway, we worked off of this recipe and I thought I would share our steps since cooking a new food item can be intimidating.
Last Christmas (like 2015) I got Hubs a himalayan salt mortar & pestle and he’s used it zero times since then so this recipe was the first time. He used it to grind the peppercorns instead of using regular pepper. The recipe told us to cut off the tail, which we were like “uhhh.” There was a large flap of skin at the head so we chopped that off and at the bottom was a small nub that Hubs chopped off. Was it the tail? I have no idea. We rubbed it down and stuck it back in the fridge until dinner time.
After the duck chilled in the fridge all day, we took it out and got it ready to cook. You steam it for an hour and then put it in the oven for 30-40 minutes. I think our duck was larger than the recipe intended because it took longer than the 30 mark to get up to temperature. Once it’s done, you baste it with the seasoning again and cook for 5 minutes to crisp up the skin. Do not skip this step. The skin is delicious. We served ours with rice and steamed broccoli. The recipe also has a side of plum sauce which we said we were going to buy but it had gluten in it so we went without the plum sauce, I honestly did not miss it. The duck was juicy and full of flavor.
- 1 duck
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp white pepper
- 1/8 tsp ground cloves
- 3 Tbs soy sauce
- 1 Tbs honey
- 1 green onion
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. 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). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
We decided to keep the carcass to make a stock and I am so pumped. We made a stock a couple years ago with our turkey carcass and it was so delicious. I’m sure this will be just as tasty. Have you ever had duck? What’s your favorite way to prepare it?