- 1 domestic duck (5 to 6 pounds)
- 1 tablespoon Chinese five-spice powder
- 2 garlic cloves, minced
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons ground ginger
- 2 teaspoons pepper
- 2 teaspoons ground cloves
- 4 green onions, cut into 2-inch pieces
- 2 tablespoons minced fresh gingerroot
- 4 garlic cloves, peeled
- 1 tablespoon hoisin sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons cider vinegar
- Prick skin of duck well with a fork. Combine the five-spice powder, garlic, salt, sugar, ginger, pepper and cloves; rub over the outside and inside of duck. Combine the green onions, gingerroot, garlic cloves and hoisin; place inside the cavity.
- Combine the honey, soy sauce and vinegar. Bake at 350° for 2-1/2 to 3 hours or until a meat thermometer reads 180°, basting occasionally with honey mixture. Cover loosely with foil if duck browns too quickly. Cover and let stand for 15 minutes before carving. Yield: 6 servings.
Originally published as Pei Pah Duck in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p60
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