We love roasted White Pekin Duck, and we particularly enjoy it with these Chinese spices. It’s sure to be a huge hit on your dining table as well!
It is best if you can plan to fit the duck on a rack in the roasting pan with a tightly fitting lid. We use a Le Creuset that is 14 inches long, 11 inches wide, and the sides are about 5 ½ inches tall.
1 six-pound, White Pekin (also known as a Long-Island) Duck, or other domestic Duck
3 tablespoons of Soy Sauce
½ tablespoon of Oyster Sauce
1 tablespoon of Honey
1½ teaspoons of Chinese Five-Spice
3 fresh Plums, pitted and skins removed and sliced into about 8 to 10 slices each
2 Green Onions, chopped
1 cup of Plum Sauce for a Chinese-style, Roasted Duck, and you can easily access that recipe by clicking that title
Remove the giblets from the whole duck and discard them. Rinse the duck inside and out and pat it dry with a paper towel. Place the rinsed duck in a bowl or storage container that is large enough to allow you to cover the duck either with plastic wrap or the lid of the storage container and set it aside.
As with all poultry, make sure you wash your hands, all utensils, and the sink thoroughly with soap and water. Use paper towels to dry everything, and then discard the paper towels and all plastic wrapping that the duck came in.
Mix 1 tablespoon of the soy sauce with ½ of a teaspoon of the Chinese Five-Spice and rub the mixture evenly over the outside of the duck. Sprinkle ½ teaspoon of the Chinese Five-Spice inside the cavity of the duck. Place the duck back into the bowl or storage container, cover it and refrigerate it overnight or for at least 4 hours.
Remove the duck from the refrigerator. While it is coming to room temperature, place a large roasting pan on the stove. It is best if you can fit the duck on a rack in the roasting pan with a tightly fitting lid. We use a Le Creuset that is 14 inches long, 11 inches wide, and the sides are about 5 ½ inches tall.
This roasting pan works perfectly!!
You will be steaming the duck next, so the tight-fitting lid is important. Place a rack inside the roasting pan, and place about 1½-2 inches of water in the bottom of your roasting pan. Put the duck on top of the rack with the breast facing up, and make sure the lid fits tightly. Bring the water in the pan to a boil, and steam the duck for an hour. Add more water, if necessary.
After an hour, gently lift the duck and allow the juices to drain from inside the duck into your roasting pan. Preheat the oven to 375 degrees F. Place the duck on a platter and set it aside. Clean your roasting rack and roasting pan, discarding all of the liquid. Once clean, insert the roasting rack into the pan, and place the duck on the roasting rack breast side up. Using a poultry lacer skewer, prick the skin all over.
Place the plum slices into the cavity of the duck. Place the duck into the oven, and roast for about a half hour.
Mix the remaining soy sauce, oyster sauce, honey, and the remaining ½ teaspoon of Chinese Five-Spice. Remove the duck from the oven and brush this mixture onto the outside of the duck. Turn the oven temperature up to 500 degrees F and then return the duck to the oven for another 5-10 minutes. The skin should turn nice and brown but be careful that it doesn’t burn.
Once it is done, remove the duck from the oven and let it rest for about 15 minutes. Remove the plum slices from the cavity and discard them. We generally preserve the juices from the pan and use them in other recipes (see some of the links below). Garnish it with the green onions.
You can either serve this as a dramatic whole duck and show your guests this beautiful masterpiece, or you can cut the pieces and serve the pieces. We enjoy this recipe with this wonderful Plum Sauce for a Chinese-style, Roasted Duck (which recipe you can easily access by clicking the title).
We also enjoy the leftover duck in the following recipes, which you can easily access by clicking on each of the recipe titles: