Name: Peking Duck
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Whole duck, dressed - 1 (4 pound); Ground cinnamon - ½ teaspoon; Ground ginger - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Ground cloves - ⅛ teaspoon; Soy sauce, divided - 3 tablespoons; Honey - 1 tablespoon; Green onions, divided - 5; Plum jam - ½ cup; Finely chopped chutney - ¼ cup; Sugar - 1 ½ teaspoons; Distilled white vinegar - 1 ½ teaspoons; Orange, sliced in rounds - 1; Chopped fresh parsley, for garnish - 1 tablespoon

Ingredients for - Peking Duck

1. Whole duck, dressed 1 (4 pound)

2. Ground cinnamon ½ teaspoon

3. Ground ginger ½ teaspoon

4. Ground nutmeg ¼ teaspoon

5. Ground white pepper ¼ teaspoon

6. Ground cloves ⅛ teaspoon

7. Soy sauce, divided 3 tablespoons

8. Honey 1 tablespoon

9. Green onions, divided 5

10. Plum jam ½ cup

11. Finely chopped chutney ¼ cup

12. Sugar 1 ½ teaspoons

13. Distilled white vinegar 1 ½ teaspoons

14. Orange, sliced in rounds 1

15. Chopped fresh parsley, for garnish 1 tablespoon

How to cook deliciously - Peking Duck

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

5 . Stage

Roast duck in the preheated oven for 30 minutes.

6 . Stage

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

7 . Stage

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.

8 . Stage

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

9 . Stage

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