Peking Duck One of China’s most famous duck dishes. Known for its crispy skin and tender meat, this national dish of China is usually served with thin pancakes, onions, pickles and sweet bean sauce. The duck is first marinated in a mixture of spices and sometimes sweet syrup, then cooked in a special oven until the skin is crispy and golden brown.


  • 1 whole duck, about 4-5 pounds
  • salt and pepper
  • 1 orange, sliced
  • 1 onion, quartered
  • 3 cloves garlic, crushed
  • 1 tablespoon dried thyme
  • 1 tablespoon olive oil


  1. Remove the innards from the duck pan and pat the duck dry with paper towels.
  2. Generously season the duck inside and out with salt and pepper. Place the orange quarters, onion quarters, garlic, and thyme in the duck cavity.
  3. Tie the duck by tying the legs together and tucking the wings under the body.
    Rub the skin of the duck with olive oil. Place the duck breast side up on the grid.
  4. Preheat oven to 375° F. Roast Duck for 2 to 2 1/2 hours or until skin is crisp and the core temperature of the thickest part of the leg reaches 165°F.
  5. Remove the duck from the oven and let it rest for 10-15 minutes before slicing. Serve the roast duck with your favorite spices and enjoy!
  6. You can prepare a delicious roast duck sauce. Simply empty the drain into a saucepan and add some flour and chicken broth until the sauce thickens to your desired consistency.


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