STEAM ROAST RECIPES

Steps:

• Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
• Place a tawa, griddle or comal on the stove if you have one and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer, and deep enough to gather steam. Add enough ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.
• Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the juices in the pot have mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.

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.