Steamed/Roast DUCK

Thanks for this recipe goes to:




  • To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
  • Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
  • Combine the Chinese five-spice, sugar, and salt in a small bowl.
  • Rub the spice mixture all over the duck, inside and out.
  • Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
  • Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
  • Fold the wing tips back under the duck and tie the legs together with kitchen string.
  • Poke the duck breast a few times, piercing the skin.
  • Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
  • Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
  • Cover tightly with aluminum foil.
  • Steam the duck for 45 minutes, checking the water level periodically.
  • Steaming the duck first melts away some of the fat and shrinks the skin.
  • In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
  • Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
  • The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
  • Preheat the oven to 375 degrees F.
  • Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.
  • Put the rack with the duck back inside the roasting pan.
  • Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
  • Stick the whole thing in the oven.
  • Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
  • Tent the breast with some foil if it gets too dark.
  • The legs will wiggle easily when it’s done.
  • Carve and serve.

Leave a Comment

Your email address will not be published. Required fields are marked *