Prep Time: 30 minutes | Cook Time: 90 minutes | Total Time: 2 hours
Servings: 4 servings | Difficulty: Intermediate | Cuisine: Chinese
Ingredients
- 1 whole Pekin duck (4-5 lbs)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon five-spice powder
- Salt and pepper to taste
- 2 cups water
Instructions
- Clean and pat dry the whole Pekin duck thoroughly.
- Season inside and outside with salt, pepper, and five-spice powder.
- Prepare glaze by combining soy sauce, honey, rice vinegar, and minced garlic.
- Brush glaze over the entire duck surface.
- Roast in preheated 375°F oven for 90 minutes, basting every 20 minutes.
- Rest for 10 minutes before carving.
- Cut duck into serving pieces using sharp knife and poultry shears.
Tips & Notes
- Prick the skin all over before roasting to help render fat and achieve crispness
- Use a meat thermometer to ensure internal temperature reaches 165°F
- Let the duck rest before cutting to retain juices
- Save the fat drippings for cooking vegetables
Nutrition Notes
Pekin duck is rich in protein and B vitamins but higher in fat; remove skin to reduce fat content.