Pekin duck with onions

various dates

Showing once more that different cooking methods are often interchangeable with similar or even identical results. Both were Pekin ducks, about the same size.

A. oven-braised duck with whole onions


That brown fruit paste again. I really must like that stuff.  If that bird looks swollen to you, that is because it is. I stuffed it with onions. And don't ask, I have no idea where that missing wing went.

This is again a low-temperature job to keep the meat nicely pink, yet fully cooked.


This is what you need for 4 servings:

  • 1 duck, 4-6 lbs.
  • 8 white onions, peeled, whole
  • S&P
  • fruit paste
    dates, figs, prunes, nuts etc.
Pic1: braised duck


Pic2: before cooking
Pic3+4: after cooking

B. Stovetop-braised duck with whole onions


This recipe was prepared with garden-raised Pekin duck. I reserved the breast filet for searing as usual.

I used sweet yellow onions. The long cooking time and partial caramelization of the onions enhance their natural sweetness even more. Quite good, imo.


This is what you need for 4 servings:

  • 1 Peking duck, parted
  • 2 tbsp. duck fat for browning
  • 8 sweet yellow onions
  • S&P
  • your favorite spice mix
Pic5: braised duck with whole onions


Pic6: brown the meat
Pic7: fry the onions a bit
Pic8: add the meat again