Back to recipesfood.com
Steamed and Roasted Whole Duck
5.0(15)Make and share this Steamed and Roasted Whole Duck recipe from Food.com.
by kiwidutch·published 2003-07-24
Open original recipeDuck
05
Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
06Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.07Fold the wing tips back under the duck and tie the legs together with kitchen string.08Poke the duck breast a few times, piercing the skin.09Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.10Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.11Cover tightly with aluminum foil.12Steam the duck for 45 minutes, checking the water level periodically.13Steaming the duck first melts away some of the fat and shrinks the skin.14In a small saucepan combine the vinegar, honey, and soy sauce over low heat.15Bring to a boil and simmer and stir for 15 minutes until sauce thickens.16The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.17Preheat the oven to 375 degrees F.18Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.19Put the rack with the duck back inside the roasting pan.20Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.21Stick the whole thing in the oven.22Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.23Tent the breast with some foil if it gets too dark.24The legs will wiggle easily when it's done.25Carve and serve.