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Roast Duck Peking Style

Roast Duck Peking Style

I had to use several recipes to create this wonderful creation. I found the marinated sauce at www.ohmyfoodrecipes.com to make an Asian Chinese-style roast duck. This duck was perfect I made broth with the bones. I cooked mushrooms, carrots and added the duck meat that came off the bones in our bowl, and added the broth to make a delicious soup.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole 5½ lb. Duck clean and take out guts and organs
Marinated Sauce
  • ½ cup Soy Sauce I use Organic Tamari GF soy sauce
  • ½ cup Hoisin Sauce
  • 2 Tbsp Dark soy sauce Organic Tamari
  • 1 cup water
  • 2-3 cloves garlic Grind
  • 3 slices ginger Grind
  • 3 pieces cloves I used clove spice
  • ⅛ tsp Five Spices

Equipment

  • large Roasting pan

Method
 

Instructions
    Score the duck with a sharp knife being careful not to go beyond the skin this is to take out the fat while it is cooking. Puncture with a sharp knife any fat deposits.
    1. In a mixing bowl add all ingredients from Marinated Sauce
    2. Wash and clean Duck very well Take out any organs from inside including the neck.
    3. Marinate the Duck in a large bowl with marinade mixture for several hours be sure to flip the duck several times. I marinate overnight flipping the duck several times.
    Roasting Instructions
    1. Preheat Oven to 325 degrees
    2. Place the duck on a rack in your Roasting Pan
    3. Roast the Duck Breast side up for 1 hour
    4. Flip the Duck to Back for 1 hour I use two wooden spoons inserted into each cavity to flip the duck.
    5. Flip the Duck back to Breast side up for 1 hour again using the wooden spoons.
    6. Last 20- 30 minutes turn heat up to 400 degrees to make the skin crisp checking after 20 minutes to make sure it won't burn.
    7. Take the Duck out of the oven and let it rest 15 minutes before carving.

    Notes

    This is what your Duck will look like after slicing and placing it on your platter. I took out most of the fat and used the drippings to make a reduction sauce. We used Port wine for the reductions sauce and it was amazing