Crispy Chinese duck with peaches

Crispy Chinese duck with peaches

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(2 ratings)

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Cooking time

Prep: 35 mins Cook: 3 hrs, 5 mins

Skill level

Easy

Servings

Serves 5

If you love restaurant Peking duck with plum sauce, try this version with sticky sesame and hoisin peaches

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
809
protein
31g
carbs
24g
fat
65g
saturates
18g
fibre
2g
sugar
21g
salt
3.1g

Ingredients

  • 1 duck, about 2-2½ kg/4lb 8oz-5lb 8oz
  • 1 peach
  • 2 tsp Chinese five-spice powder
  • 2 tsp Sichuan pepper
  • 2 tsp sea salt
  • jasmine rice and shredded spring onions, to serve

For the peaches

  • 5 peaches, halved and stoned
  • 2 tbsp honey
  • 2 tbsp Japanese or rice wine vinegar
  • 3 tbsp sesame oil
  • 2 tbsp chopped ginger
  • 6 tbsp hoisin sauce
  • 2 tsp toasted sesame seeds

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Method

  1. Heat oven to 140C/120C fan/gas 1. Prick the duck skin all over with a fork – don’t go too deep or you’ll puncture the meat instead and lose all the juices during cooking. Push the whole peach up into the duck’s cavity, neatly tuck in any excess fat and tie the legs together with string. Using a pestle and mortar, grind together the Chinese five-spice, Sichuan pepper and sea salt. Rub all over the duck and sit, breast-side down, on a rack in a roasting tin. Roast for 3 hrs.
  2. Meanwhile, put the peaches, cut-side up, in a snug-ish ovenproof dish. Mix the honey, vinegar, sesame oil, ginger and hoisin with 3 tbsp water. Pour over the peaches, then scatter over the sesame seeds.
  3. Lift the duck out of the oven and drain off any fat in the tin. Turn up the oven to 200C/180C fan/gas 6 and flip the duck over so it is now breast-side up. Roast for 30 mins more, with the peaches on the shelf below, until the duck is brown and crispy and the peaches are tender. Serve with jasmine rice and shredded spring onions.

Recipe from Good Food magazine, August 2012

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Comments

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Ettie's picture

I cooked this and it was truly beautiful, finger licking delicious. It took a long time but my son said it was so good it was worth it. I served it with Basmati rice and a nice glass of Minervois a beautiful combination

gallopinggoose's picture
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I made this yesterday for dinner. It was so easy to make and gave the most tender duck we have had in a long time. The flavours blended well together and with an egg fried rice was enjoyed by everyone.

joannepd's picture
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Duck was very tasty but I was disappointed with the peaches. They took far longer than 30 mins to cook and I had to resort to a blast in the microwave after almost 45mins as everything else was ready. Sauce was a bit overpowering. Wouldn't do again.

roseleanor's picture

Try reading the recipe properly - the first part of the ingredients states one peach (to go inside the duck), but then the second part of it lists 5 peaches.

apolloxxl's picture

The recipe asks for 1 peach, but the Method demands more than that.

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