Thaw your peking duck completely. Place it in a roasting pan.
Mix your marinade ingredients together. Brush about ⅓ of it on your raw duck, making sure to get both sides of the duck. Allow to rest for five minutes. Brush another ⅓ of the marinade on the duck and allow to rest for another 5 minutes. Repeat process until your marinade is gone.
Place the duck in the fridge for at least an hour but preferably overnight.
Preheat oven to 350 degrees.
In a small bowl, mix together ingredients for the plum sauce.
Calculate the cooking time for your duck. The cooking time of a full duck is about 18 minutes per pound. My duck was 5 pounds, so it needed about 90 minutes of cooking time.
Once duck is done marinating, place it (in the roasting pan) in the oven. About 30 minutes before your duck is done cooking (for me this was an hour), take your duck out of the oven.
Brush it generously with the plum sauce, using about half of the sauce, and then place back in the oven.
Cook for 10 minutes, remove duck and brush with the remainder of the plum sauce. Place back in the oven.
To cook your duck until well done, cook for the entire calculated time, making sure to tent with aluminum foil if the extremities are beginning to burn. For a rare duck (what most prefer), cook for another 5 or so minutes, checking for desired doneness.
Enjoy! Leave a comment letting me know what you thought!
Recipe copyright The Foreign Fork. For educational or personal use only.