Please consult the OU's guidelines for checking fruits and vegetables.

Peking Duck
Peking Duck Eileen Goltz | Meat
4 hours, 20 minutes 45 minutes
2 hours
1 hour, 35 minutes
4 servings

Not for the faint of heart but oh so delicious.

  • 1 (4 lb.) whole duck, dressed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon ground cloves
  • 3 Tablespoons soy sauce
  • 1 Tablespoon honey
  • 1 orange, sliced in rounds
  • 1 Tablespoon chopped fresh parsley, for garnish
  • 5 scallions (green onions)

    Duck Sauce:
  • ½ cup plum jam
  • 1½ teaspoons sugar
  • 1½ teaspoons rice wine vinegar
  • ¼ cup finely chopped chutney (optional)

  1. Rinse the duck inside and out, and pat dry. Cut off tail and discard.
  2. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one Tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity.
  3. Cover and refrigerate the bird for at least 2 hours, or overnight.
  4. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates.
  5. Lift duck with two large spoons, and drain juices and green onion.
  6. Preheat the oven to 375°F.
  7. Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven.
  8. While the duck is roasting, mix together the remaining 2 Tablespoons of soy sauce and honey.
  9. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500°F. Roast for 5 minutes, or until the skin is richly browned.
    Do not allow the skin to char.
  10. Duck Sauce: In a bowl combine the plum jam, sugar, vinegar and chutney.
  11. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley.
  12. Use plum sauce and onions for dipping.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.


INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.