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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
