Chinatown Steamed and Roasted Duck

Name: Chinatown Steamed and Roasted Duck
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Chinese five-spice powder; 4 garlic cloves; 5 big slices fresh ginger; 1 bunches green onions; 118 milliliters honey; 59 milliliters rice vinegar; 2 teaspoons salt; 118 milliliters soy sauce; 2 teaspoons sugar; 1 tangerine,peel cut in big strips; 2 kilograms whole duck

Need a gluten free and dairy free main course? Chinatown Steamed and Roasted Duck could be an excellent recipe to try. This recipe makes 4 servings with 2019 calories, 56g of protein, and 179g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. 3 people found this recipe to be flavorful and satisfying. If you have honey, salt, big ginger, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

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.

Ingredients you will need

Whole Duck

Equipment you will use

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.

Ingredients you will need

Green Onions

Duck Breast

Tangerine

Dry Seasoning Rub

Garlic

Ginger

Spices

Sugar

Whole Duck

Salt

Equipment you will use

Kitchen Twine

Bowl

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.

Ingredients you will need

Water

Whole Duck

Equipment you will use

Aluminum Foil

Roasting Pan

Stove

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.

Ingredients you will need

Soy Sauce

Vinegar

Glaze

Honey

Whole Duck

Equipment you will use

Sauce Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.)

Ingredients you will need

Water

Whole Duck

Rice

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Vinegar

Glaze

Whole Duck

Equipment you will use

Roasting Pan

Aluminum Foil

Oven