Publisher Photo
Publisher Photo
Fans of duck will fall for this Asian-inspired recipe. Basting with a honey and soy sauce mixture results in moist, tender slices.—Jennifer Yanfen Sadjadi, High Point, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 2-1/2 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 2-1/2 hours + standing

Ingredients

  • 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

Directions

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 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

Nutritional Facts

8 ounce-weight: 592 calories, 44g fat (15g saturated fat), 128mg cholesterol, 1537mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 31g protein.

  • 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
  1. 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.
  2. Combine the honey, soy sauce and vinegar. Bake at 350° for 2-1/2 to 3 hours or until a 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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