Crispy Chinese Duck with Roasted Peach and Sesame Glaze Recipe

Introduction

This Crispy Chinese Duck with Peaches offers a delicious blend of aromatic spices and sweet, tender fruit. Perfectly roasted to achieve golden, crackling skin, this dish combines traditional Chinese flavors with the freshness of peaches for a unique home-cooked feast.

Ingredients

• 1 duck, about 2-2½ kg (4lb 8oz-5lb 8oz)
• 1 peach (whole, for the cavity)
• 2 tsp Chinese five-spice powder
• 2 tsp Sichuan pepper
• 2 tsp sea salt
• Jasmine rice, to serve
• Shredded spring onions, to serve
• 5 peaches, halved and stoned (for roasting)
• 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

Instructions

1. Step 1: Preheat your oven to 140°C (120°C fan)/gas mark 1. Prick the duck skin all over carefully with a fork, avoiding piercing the meat to keep the juices inside.
2. Step 2: Insert the whole peach into the duck’s cavity. Tuck in any excess fat and tie the duck’s legs together with kitchen string.
3. Step 3: In a pestle and mortar, grind the Chinese five-spice powder, Sichuan pepper, and sea salt into a fragrant mixture. Rub this seasoning evenly all over the duck.
4. Step 4: Place the duck breast-side down on a rack in a roasting tin and roast in the oven for 3 hours.
5. Step 5: While the duck cooks, arrange the peach halves cut-side up in a snug ovenproof dish.
6. Step 6: In a bowl, combine honey, rice wine vinegar, sesame oil, chopped ginger, hoisin sauce, and 3 tablespoons of water. Pour this mixture over the peaches and sprinkle with toasted sesame seeds.
7. Step 7: After 3 hours, remove the duck and drain excess fat from the tin. Increase the oven temperature to 200°C (180°C fan)/gas mark 6.
8. Step 8: Turn the duck breast-side up and return it to the oven. Place the dish of peaches on the shelf below the duck. Roast everything for an additional 30 minutes until the duck skin is crispy and brown and the peaches are soft and glazed.
9. Step 9: Serve the crispy duck alongside jasmine rice, garnished with shredded spring onions and the roasted peaches.

Tips & Variations

• For extra crispy skin, pat the duck dry with paper towels before seasoning.
• If you can’t find Sichuan pepper, substitute with a mix of black pepper and a pinch of ground coriander.
• Try serving with steamed greens like bok choy or Chinese broccoli for a complete meal.
• Adjust the honey in the peach sauce to balance sweetness to your taste.

Storage

Store any leftover duck and peaches in an airtight container in the refrigerator for up to 2 days. Reheat duck gently in a low oven to retain crispness, and warm the peaches separately in the microwave or on the stove. Rice can be reheated in the microwave or steamed to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen duck for this recipe?

Yes, you can use frozen duck, but make sure it is fully thawed in the refrigerator before cooking to ensure even roasting and safety.

What can I substitute for a fresh peach if it’s out of season?

If fresh peaches are not available, canned peaches in juice (drained) can work in a pinch, though fresh will give the best flavor and texture.

Crispy Chinese Duck with Roasted Peach and Sesame Glaze Recipe

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★★★★★

4.7 from 143 reviews

• Author: Hailey
• Total Time: 3 hours 50 minutes
• Yield: 4 to 6 servings 1x

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Description

This Crispy Chinese Duck with Peaches recipe offers a delightful fusion of fragrant Chinese spices and sweet, tender peaches. The duck is slow-roasted with aromatic five-spice and Sichuan pepper, infused with a whole peach inside, then finished at high heat to achieve a perfectly crispy skin. Accompanied by honey-ginger glazed peaches roasted alongside, served with jasmine rice and shredded spring onions, this dish balances savory, sweet, and slightly spicy flavors for an impressive meal.

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Ingredients

Scale 1x2x3x

Duck and Seasoning

• 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

Peaches and Glaze

• 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

To Serve

• Jasmine rice
• Shredded spring onions

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Instructions

1. Prepare the Oven and Duck: Preheat the oven to 140°C (120°C fan) or gas mark 1. Prick the duck skin all over carefully with a fork, avoiding piercing the meat to retain juices during cooking.
2. Stuff and Season the Duck: Insert a whole peach into the duck’s cavity. Tuck in any excess fat and tie the duck legs together with cooking string for even roasting. Using a pestle and mortar, grind together the Chinese five-spice, Sichuan pepper, and sea salt, then rub this mixture all over the duck.
3. Start Roasting the Duck: Place the duck breast-side down on a rack in a roasting tin and roast in the oven for 3 hours, allowing the fat to render slowly and the meat to cook gently.
4. Prepare the Peaches and Glaze: Arrange the halved peaches cut-side up in a snug ovenproof dish. In a bowl, mix honey, rice wine vinegar, sesame oil, chopped ginger, hoisin sauce, and 3 tablespoons of water. Pour this glaze over the peaches and sprinkle with toasted sesame seeds.
5. Drain Duck Fat and Increase Oven Temperature: After 3 hours, carefully lift the duck out of the oven and drain off any accumulated fat from the roasting tin. Increase the oven temperature to 200°C (180°C fan) or gas mark 6.
6. Finish Roasting for Crispy Skin: Flip the duck so it is breast-side up and place it back on the rack in the roasting tin. Place the glazed peaches on the shelf below. Roast for an additional 30 minutes until the duck skin turns golden brown and crispy, and the peaches become tender and caramelized.
7. Serve: Carve the duck and serve it with the roasted peaches, jasmine rice, and a garnish of shredded spring onions for a fragrant and flavorful meal.

Notes

• Pricking the skin without piercing the meat is key to rendering fat and achieving crispy skin.
• Using a whole peach inside the duck cavity infuses subtle fruit sweetness during roasting.
• Roasting the peaches alongside the duck creates a complementary sweet and savory side dish.
• Tying the duck legs helps maintain shape and promotes even cooking.
• Serve immediately for best texture and flavor of crispy skin.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Chinese

Keywords: Chinese duck recipe, crispy duck, roasted duck with peaches, five-spice duck, Sichuan pepper duck, hoisin sauce peach glaze, Chinese main dish, winter recipe