Steamed Duck Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 DUCK



Steamed Duck image

I think by steaming duck it brings the fat content down a bit. This recipe uses steaming and roasting to cook the duck. Recipe source: The Steamer Cookbook

Provided by ellie_

Categories     Duck

Time 2h30m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 (4 -5 lb) duck
4 green onions
2 garlic cloves
2 slices gingerroot (1/8 inch)
1 teaspoon soy sauce
1 tablespoon honey

Steps:

  • Place duck in a deep-sided heatproof dish to collect juices as the duck will release a large amount of fat and moisture during the steaming process.
  • Place vegetables (onions - ginger root) inside the duck.
  • Place a small plate that fits into steamer (with a 1-inch clearance) for steam to circulate. Spray plate with Pam and place duck on plate in steamer (you may need to cut duck into quarters to fit).
  • Place a lot of water into bottom of steamer, bring it to a boil and steam duck for about 1 1/2 hours or until it reaches 180-degrees F using a meat therometer. (While duck is steaming check water in steamer as you may need to add more water during the cooking process).
  • Preheat oven to 450-degrees F.
  • Remove duck from steamer.
  • Heat soy suce and honey together and then brush over duck.
  • Roast duck for 20-30 minutes or until skin is brown and crisp.
  • Cut into serving pieces to 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.

More about "steamed duck recipes"

STEAM COOKING DUCK: A SIMPLE, TASTY GUIDE | CYCOOKERY
Oct 25, 2024 Finally, bring the water in the steamer to a boil and follow your chosen recipe for timing and temperature. Be sure to check the water level periodically and replenish it as …
From cycookery.com


STEAMED AND ROASTED DUCK RECIPE - THE WASHINGTON POST
This process results in unctuous duck meat at the expense of some crispness to the skin.
From washingtonpost.com


CRISPY-SKINNED STEAMED DUCK - CANADIAN LIVING
Dec 31, 2007 In wok or large pot with 2 inches (5 cm) of water, bring all but 4 strips of the lemon rind and 2 of the rosemary sprigs to boil. Place duck, breast side up, in large bamboo steamer; lay remaining lemon rind and rosemary …
From canadianliving.com


THE ULTIMATE STUFFED DUCK BREAST | CHEF JEAN-PIERRE - MSN
2 days ago In this recipe, Chef Jean-Pierre guides you step-by-step through the process of preparing tender duck breasts filled with a savory stuffing blend, perfectly seasoned and …
From msn.com


TWICE COOKED WHOLE ROAST DUCK — EVERYDAY GOURMET
May 14, 2022 Once duck has steamed for 30 mins, remove to rest for 10-15 mins & preheat oven to 240deg. Place duck on trivet and pat dry skin for roasting. Place into hot oven for at …
From everydaygourmet.tv


DUCK HEART STIR-FRY | MEATEATER COOK
Mar 12, 2025 Heat the duck fat in a wok or cast iron skillet over high heat. Once the oil is smoking, add the hearts, watching out for hot splatters. Let sear in one layer for 30 seconds, …
From themeateater.com


TWICE COOKED DUCK WITH STEAMED ASIAN GREENS AND RED RICE
Place the duck on the perforated tray and use a skewer to pierce the duck skin all over. Set the oven to FullSteam mode; select 100°C and select 40 minutes cook time. Place an empty oven …
From theneffkitchen.com.au


CRISPY-SKINNED STEAMED DUCK « EYE FOR A RECIPE
Jan 3, 2011 Place duck, breast side up, in large bamboo steamer; lay remaining lemon rind and rosemary sprigs on top. Place steamer on wok. Reserving 1-1/2 tsp (7 mL) lemon juice, …
From eyeforarecipe.ca


STEAMED DUCK LEG RECIPE - GREAT BRITISH CHEFS
Reheat the purée and carrots and place the duck leg on a small tray - with a dash of water - into a preheated oven at 180˚C/gas mark 4 for 6 minutes 11 For the spinach, place the butter in a large pan.
From greatbritishchefs.com


CHINATOWN STEAMED AND ROASTED DUCK RECIPE - CHEF'S RESOURCE
Combine Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Stuff the duck cavity with the aromatics: ginger, garlic, green onions, and …
From chefsresource.com


CRISPY-SKIN STEAMED DUCK - CANADIAN LIVING
Jul 14, 2005 Rinse duck well and thoroughly dry with paper towels. Rub inside and out with brandy, then salt, distributing evenly. Place in large dish and cover with plastic wrap. …
From canadianliving.com


SICHUAN-STYLE STEAMED AND ROASTED DUCK - BLOGGER
Dec 9, 2012 Chinatown Steamed and Roasted Duck Recipe adapted from Tyler Florence, "Food 911: Chinese Take-Out" 1 whole (4 to 5 pound) duck ; 2 tsp Chinese five-spice powder, recipe …
From globalgrub.blogspot.com


STEAMED DUCK LEG & WINTER VEGETABLES RECIPE - GRESSINGHAM
Reheat the purée and carrots and place the duck leg on a small tray - with a dash of water - into a preheated oven at 180°C/gas mark 4 for 6 minutes. For the spinach, place the butter in a large …
From gressinghamduck.co.uk


ONE-POT STEAMED DUCK: A BISTRO POKINA 369 RECIPE
Dec 22, 2024 This steamed duck with root vegetables offers a healthier, surprisingly flavorful alternative, perfect for a comforting weeknight meal or a sophisticated dinner party. The …
From akanecuisine.com


FIVE-SPICE DUCK PANCAKES WITH CHILLI CRUNCH & SHREDDED CRISPY SKIN
Indulge in our five-spice duck pancakes recipe with crispy skin, chilli crunch, and hoisin – a slow cooked, bold twist on the Chinese classic. Skip to content. 0330 229 2881; ... with fiery chilli …
From thevillagebutchers.co.uk


STEAMED DUCK WITH CHU HOU PASTE RECIPE (柱侯醬蒸鴨)
Take out the duck for half an hour from the fridge before stuffing inside. Put tangerine peel, clove. star anises, cardamome nut, bay leaves, orange peel and lemon juice into the inside of the duck. Steam the duck on high heat for about …
From evaswok.com


FIVE-SPICE DUCK WITH SWEET AND SOUR SAUCE RECIPE - BBC FOOD
Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes.
From bbc.co.uk


STEAMED CHINESE PRESERVED DUCK LEG 蒸臘鴨腿 | CHINESE RECIPES …
Nov 15, 2013 A really simple, comforting chinese winter dish is this chinese preserved duck leg steamed over rice. It's easy peasy, just throw it in your rice cooker over your rice and steam. …
From thehongkongcookery.com


FLUFFY HOME-MADE STEAMED BAO BUNS RECIPE - GOOD HOUSEKEEPING
2 days ago Step 1 Heat milk in a small pan until warm. Remove from heat and mix in the oil and 75ml cold water. Step 2 Mix flour, sugar, yeast and 1/2tsp fine salt in a large bowl and make a …
From goodhousekeeping.com


STEAMED AND ROASTED DUCK - BRENDA GANTT
Jul 18, 2023 Alternatively, you can wrap the steamed duck well and refrigerate it for up to 2 days, allowing you to prepare the duck ahead of time. Preheat the oven to 375°F (190°C). In a …
From cookingwithbrendagantt.net


STEAMED BOK CHOY WITH ASIAN SAUCE AND PEANUTS – BEC'S TABLE
Mar 14, 2025 3 or 4 bok choy (or your choice of Asian greens) – Feel free to substitute with pak choy, gai lan (Chinese broccoli), or other leafy Asian greens. 30g peanuts (optional) – …
From becs-table.com.au


STEAM-ROASTED DUCK RECIPE - EPICURIOUS
Jan 24, 2012 Preparation. For a 5-to-5 1/2-pound roaster duckling serving 4. Cut out the wishbone, and chop off the wings at the elbows. Salt the interior and rub outside and inside …
From epicurious.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #very-low-carbs     #main-dish     #poultry     #oven     #roast     #stove-top     #dietary     #low-sodium     #low-carb     #low-in-something     #meat     #duck     #equipment     #number-of-servings     #4-hours-or-less

Related Search