Crispy Chinese duck with peaches

Crispy Chinese duck with peaches

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(3 ratings)

Prep: 35 mins Cook: 3 hrs, 5 mins


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: per serving

  • kcal809
  • fat65g
  • saturates18g
  • carbs24g
  • sugars21g
  • fibre2g
  • protein31g
  • salt3.1g


  • 1 duck, about 2-2½ kg/4lb 8oz-5lb 8oz



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 1 peach



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 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



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp Japanese or rice wine vinegar
  • 3 tbsp sesame oil
  • 2 tbsp chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 tbsp hoisin sauce
  • 2 tsp toasted sesame seed


  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.

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Comments, questions and tips

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5th Oct, 2013
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
2nd Sep, 2013
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.
22nd Sep, 2012
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.
26th Aug, 2012
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.
26th Aug, 2012
The recipe asks for 1 peach, but the Method demands more than that.
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