Name: Crispy Chinese Duck with Peaches Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Chinese
Ingredients: 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; 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; Jasmine rice; Shredded spring onions

Introduction

This Crispy Chinese Duck with Peaches recipe offers a delightful balance of savory and sweet flavors. The aromatic spices and juicy peaches make for a memorable dish that’s perfect for a special dinner. Crispy skin and tender meat come together beautifully in this impressive yet approachable meal.

A large piece of roasted meat with a dark, crispy crust sits on a wooden cutting board, cut open to show the tender, light brown inside with juicy texture. Two thick slices of the meat lie in front, showing clear, uneven edges. To the right, several roasted tomatoes with golden-brown edges and shiny glaze add bright red and yellow colors. To the left, thinly sliced green herbs or scallions are arranged neatly in small bunches. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Jasmine rice, to serve

Shredded spring onions, to serve

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

Instructions

Step 1: Preheat the oven to 140°C (120°C fan)/gas mark 1. Prick the duck skin all over with a fork, being careful not to pierce the meat to preserve the juices.

Step 2: Insert the whole peach into the duck’s cavity. Tuck in any excess fat and tie the legs together with kitchen string for even cooking.

Step 3: Using a pestle and mortar, grind the Chinese five-spice powder, Sichuan pepper, and sea salt together. Rub this mixture all over the duck.

Step 4: Place the duck breast-side down on a rack in a roasting tin. Roast in the oven for 3 hours.

Step 5: While the duck cooks, arrange the 5 peach halves cut-side up in a snug ovenproof dish.

Step 6: In a bowl, mix the honey, vinegar, sesame oil, chopped ginger, hoisin sauce, and 3 tablespoons of water. Pour this mixture over the peaches and sprinkle with toasted sesame seeds.

Step 7: After 3 hours, remove the duck from the oven and drain the fat from the tin. Increase the oven temperature to 200°C (180°C fan)/gas mark 6.

Step 8: Turn the duck so it is breast-side up and place it back in the oven. Roast for an additional 30 minutes, placing the peaches on the oven shelf below the duck during this time.

Step 9: Roast until the duck skin is brown and crispy and the peaches are tender. Serve the duck with jasmine rice and shredded spring onions, spooning some of the peach sauce over the top.

Tips & Variations

For extra crispy skin, pat the duck dry with paper towels before seasoning.

If fresh peaches aren’t in season, canned peaches in juice can be used but reduce added sugar to balance sweetness.

Add a splash of soy sauce to the peach glaze for a richer umami flavor.

Serve with steamed greens like bok choy or broccoli for a complete meal.

FAQs

Can I use a different fruit instead of peaches?

Yes, stone fruits like nectarines or apricots work well as an alternative. They provide a similar sweetness and texture that complements the duck.

How do I know when the duck is cooked properly?

The duck should have an internal temperature of 74°C (165°F) when measured at the thickest part of the thigh. The skin should be crisp and golden brown, and the juices should run clear.