Peking-Inspired Roast Duck with Honey and Five Spice
A honey and five spice coating flavors this home-oven duck.
A honey and five spice coating flavors this home-oven duck. The source calls it Peking duck, although its shorter roast and sauce are a different preparation; this title describes the method more accurately. Season under refrigeration, roast on a rack, and measure the breast and thigh before carving. Prepare the scallion sauce separately. Pat duck dry, trim loose fat and coat with duck honey, soy and five spice. Refrigerate covered overnight on a rack. Heat oven to 180°C (350°F) and roast over a tray about 2 to 2.5 hours. Measure 74°C (165°F) in breast and inner thigh, avoiding bone; rest 15 minutes. Mix separately measured serving soy, honey, sesame oil and sliced scallions; carve.
Recipe card
Peking-Inspired Roast Duck with Honey and Five Spice
Equipment: Knife, cutting board, measured containers and suitable pot or pan
Ingredients
Instructions
Season
Pat duck dry, trim loose fat and coat with duck honey, soy and five spice.
Chill
Refrigerate covered overnight on a rack.
Roast
Heat oven to 180°C (350°F) and roast over a tray about 2 to 2.5 hours.
Check
Measure 74°C (165°F) in breast and inner thigh, avoiding bone; rest 15 minutes.
Serve
Mix separately measured serving soy, honey, sesame oil and sliced scallions; carve.
How to tell when it is ready
Mix separately measured serving soy, honey, sesame oil and sliced scallions; carve.
Tips
- Pat duck dry, trim loose fat and coat with duck honey, soy and five spice
- Refrigerate covered overnight on a rack
- Heat oven to 180°C (350°F) and roast over a tray about 2 to 2.5 hours
- Measure 74°C (165°F) in breast and inner thigh, avoiding bone; rest 15 minutes
Troubleshooting
- If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
- If it tastes flat, taste the completed dish and adjust seasoning in small amounts.
Substitutions
- Use a comparable variety of the main fresh ingredient where appropriate.
- Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.
Variations
- Adjust seasoning mildly to your taste while retaining the measured base.
- Serve with a suitable seasonal vegetable or fruit on the side.
Serving suggestions
- Serve five spice roast duck, peking inspired as described while its texture is at its best.
- Divide the measured batch into 6 servings.
- Offer small portions and let guests add accompaniments to taste.
- Keep any extra servings according to the storage guidance.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate within 2 hours; use within 3 to 4 days.
Food safety
Do not wash raw poultry; use a thermometer to reach 74°C (165°F).
Frequently asked questions
What signals that five spice roast duck, peking inspired is ready?
Mix separately measured serving soy, honey, sesame oil and sliced scallions; carve.
How should I store five spice roast duck, peking inspired?
Refrigerate within 2 hours; use within 3 to 4 days.
Serve five spice roast duck, peking inspired with the suggested accompaniments and refrigerate leftovers as directed.
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