Peking Duck Breast

Peking duck is a dish from Beijing that we simply love here at Swiss Diamond. When someone asks us “what do you make in a wok” the first thing we can think of is Peking duck. The thin crispy strips of duck pair perfectly with the fresh vegetables and the warm duck pancakes, creating almost a “taco” like experience. When you take that first bite of Peking duck, you’ll taste the sweet mixed with the roasted flavor, and you may never eat duck any other way.
Prep Time: 2 hours - 1 day
Cook Time: 45 minutes
Yield: 4 Servings
Difficulty: Easy


  • 4 duck breasts skin attached
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp black pepper
  • 3 Tbsp soy sauce
  • 1 Cup water
  • 1 Tbsp honey
  • 1/2 Cup plum sauce
  • 1/2 tsp sugar
  • 1/2 tsp white vinegar
  • 1/2 Cup sweet bean sauce (or hoisin sauce)
  • 1 orange, sliced
  • 1 bunch green onions / scallions
  • 1 cucumber, sliced into strips
  • 16 homemade or store-bought duck pancakes


  1. Rinse the duck breast fully and pat dry.
  2. In a small bowl, combine all seasonings and 1 teaspoon of the soy sauce to create a paste and rub evenly all over the breasts.  Cover and refrigerate the bird for at least 2 hours, or overnight.
  3. Put 1 cup water in a large Swiss Diamond Wok over medium heat.  Place duck breast skin side up on the wok rack and steam for 1 hour, replacing water as needed being careful not to let the wok run dry.
  4. Preheat the oven to 375°F (190°C).
  5. Slice just through the skin in a crossing pattern, and place skin side up in a Swiss Diamond Roasting Pan.  Roast in oven for 15 minutes
  6. Meanwhile mix together the remaining 2 tablespoons of soy sauce and honey.  Brush the mixture on the duck breasts. Turn the oven up to 500°F (260°C). and roast for 5 more minutes or until the skin is browned.  Do not overcook.
  7. To prepare the sauce, mix the plum jam with the sugar and vinegar in a small serving bowl.
  8. Serve the plum sauce and the sweet bean sauce in ramekins.  Slice the duck breasts in thin strips and put on a serving platter. Garnish with orange slices, scallions and cucumber. Serve with duck pancakes.