Peking Duck

Ingredients

• Duck

  Meat And Skin, Cooked, Roasted - Tesco

  100g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Soy Sauce

  Reduced Sodium - Safeway

  3 tbsp or 45g

• Honey

  1 tbsp or 21g

• Parsley

  Raw

  1 tbsp or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

• Duck Sauce

  Ka-Me

  8 oz or 227g

Directions

1. Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
5. Pour Duck Sauce into a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place sliced duck onto a serving platter and garnish with fresh parsley. Use Duck sauce and green onions for dipping.
6. Recipe by: Allison (source: https://www.allrecipes.com/recipe/31972/peking-duck/)