Roast Peppercorn Crusted Pekin Half Duckling Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Preheat your oven to 375°F (190°C). Rinse the Pekin duck half under cold water and pat dry with paper towels. Rub the duck with olive oil, then season generously with sea salt and crushed black peppercorns.

2. 2

   Roast the Duck

   Place the duck, breast side up, on a roasting rack within a roasting pan. Roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (74°C). Baste with pan juices halfway through cooking.

3. 3

   Make Sweet Potato Mash

   While the duck is roasting, peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and mash until smooth. Season with salt and pepper to taste.

4. 4

   Sauté the Vegetables

   In a skillet, heat a drizzle of olive oil over medium heat. Add your seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.

5. 5

   Prepare the Ginger Plum Sauce

   In a small saucepan, combine the plum sauce and grated ginger. Heat over low, stirring occasionally, until warmed through.

6. 6

   Serve

   Once the duck is roasted, allow it to rest for 10 minutes before carving. Serve the duck alongside the sweet potato mash and sautéed vegetables, drizzled with ginger plum sauce.