Steamed Duck Recipes

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STEAMED AND ROASTED WHOLE DUCK



Steamed and Roasted Whole Duck image

Make and share this Steamed and Roasted Whole Duck recipe from Food.com.

Provided by kiwidutch

Categories     Duck

Time 2h30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 whole duck (4 to 5 pound)
1 tablespoon Chinese five spice powder
2 teaspoons sugar
2 teaspoons salt
5 slices fresh ginger, big
4 cloves garlic
1/2 bunch green onion
1 tangerine, peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce

Steps:

  • 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.

CHINATOWN STEAMED AND ROASTED DUCK



Chinatown Steamed and Roasted Duck image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 2 to 4 servings

Number Of Ingredients 11

1 whole (4 to 5 pound) duck
1 tablespoon Chinese five-spice powder
2 teaspoons sugar
2 teaspoons salt
5 big slices fresh ginger
4 garlic cloves
1/2 bunch green onions
1 tangerine,peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce

Steps:

  • Duck is notoriously a fatty bird, to diminish 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. Cook and stir for 5 minutes until thick. 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 (this is great to use in other dishes like fried rice.) 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.

STEAMED AND CRISPED DUCK



Steamed And Crisped Duck image

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h30m

Yield 3 servings

Number Of Ingredients 7

5 scallions, smashed with flat side of cleaver
6 1/8-inch slices ginger root, smashed with flat side of cleaver
1 tablespoon rice wine
2 tablespoons salt
2 teaspoons Sichuan peppercorns
1 whole star anise, smashed with flat side of cleaver
1 4 1/2-to-5-pound duck, rinsed and dried

Steps:

  • In small bowl, mix all ingredients except duck. Rub mixture on duck, inside and out. Put duck in dish, breast side down. Cover with plastic wrap; refrigerate overnight.
  • The next day, take duck out of refrigerator, and let it warm to room temperature. Place duck on steamer tray or rack small enough to fit into a wok. Fill wok with water up to bottom edge of tray; bring to boil. Place tray over boiling water, cover with lid or foil and steam duck over high heat until extremely tender, for about 1 1/2 to 2 hours. Replenish boiling water when necessary.
  • Preheat oven to 450 degrees. Transfer duck to cutting board, and let cool. Quarter the duck. Heat large nonstick saute pan over medium-high heat. When hot, add duck pieces, skin side down; saute until skin begins to sizzle and brown, for about 1 minute. Reduce heat to low, and crisp skin for 5 to 7 minutes. Turn and brown other side. Turn again, cover and cook in oven until heated through, for about 8 to 10 minutes. Transfer pieces to platter; serve.

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