Roasted Chinese duck with peaches
Lee Kum Kee

Roasted Chinese duck with peaches

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1 duck, about 2-2.5kg
1 peach
2 tsp Sichuan pepper
jasmine rice and shredded spring onions, to serve

For the peaches

5 peaches, halved and stoned
2 tbsp honey
2 tbsp rice wine vinegar
2 tbsp chopped ginger
2 tsp toasted sesame seed


1 Preheat the oven to 140C/120C fan/gas 1. Gently prick the duck skin all over using a fork, being careful not to pierce the meat. Insert the whole peach into the duck's cavity, tuck in any excess fat neatly, and secure the legs together with string.
2 Grind Sichuan pepper, mix the Chinese Five-Spice Sauce. Rub the mixture all over the duck, placing it breast-side down on a rack in a roasting tin. Roast for 3 hours.
3 While the duck is roasting, arrange the peaches, cut-side up, in an ovenproof dish. Combine honey, vinegar, sesame oil, ginger, and hoisin with 3 tbsp water. Pour the mixture over the peaches, then sprinkle sesame seeds on top.
4 Remove the duck from the oven and drain any excess fat from the tin. Increase the oven temperature to 200C/180C fan/gas 6 and flip the duck over, placing it breast-side up.
5 Roast for an additional 30 minutes, with the peaches on the shelf below, until the duck is brown and crispy, and the peaches are tender. Serve with jasmine rice and garnish with shredded spring onions.
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