STEAM DUCK RECIPES

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STEAMED DUCK RECIPE - FOOD.COM



Steamed Duck Recipe - Food.com 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

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

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.

Nutrition Facts : Calories 3717.9, FatContent 357.3, SaturatedFatContent 120, CholesterolContent 690.1, SodiumContent 745.6, CarbohydrateContent 12.4, FiberContent 0.9, SugarContent 9.4, ProteinContent 105.5

STEAMED AND ROASTED WHOLE DUCK RECIPE - CHINESE.FOOD.COM



Steamed and Roasted Whole Duck Recipe - Chinese.Food.com image

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

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

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.

Nutrition Facts : Calories 2924.7, FatContent 249.8, SaturatedFatContent 83.9, CholesterolContent 481.8, SodiumContent 6757.7, CarbohydrateContent 89.1, FiberContent 2.5, SugarContent 80.5, ProteinContent 82.1

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