Best Steamed Duck Recipes

CHINATOWN STEAMED AND ROASTED DUCK

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 AND ROASTED WHOLE DUCK

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.

STEAMED AND CRISPED DUCK

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.

STEAMED DUCK

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.

BASIC STEAMED DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour. 2. Place bird in a deep, heatproof bowl and steam 1 1/2 to 2 hours by the bowl-in-a-pot method (see HOW-TO, _Steaming). 3. Drain duck and let cool. Wipe dry, then truss (see HOW-TO, _Poultry: To truss). 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling. 5. Let duck cool slightly, then chop, bones and all, in bite-size pieces. Serve with scallion brushes (see HOW-TO, _Onion Brushes: To make), a plum or hoisin sauce dip, or any other dip for deep-fried duck (see Seasonings and Sauces, Deep-Fried Duck Dip). NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden. VARIATIONS: * In step 1, rub duck with any of the following mixtures: 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spices 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepper 1 1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spices 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt * In step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root. * In step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED STEAMED WEST LAKE DUCK

Steps:

• 1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours. 3. Rub duck lightly with soy sauce. Then truss (see HOW-TO, _Poultry: To truss). 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain quickly. Rinse in a pan of cold water and drain again. Untie duck. 5. Transfer bird to a large heatproof bowl. Dice giblets slice ginger root and add, along with star anise. Combine sherry, salt, honey and remaining soy sauce and pour over. Meanwhile boil water in another pan, and also pour over duck. 6. Steam by the bowl-in-a-pot method until duck is done, but stil1 firm (about 1 3/4 hours). See HOW-TO, _Steaming. 7. Remove duck and let cool. Bone then cut meat in bite-size squares, each with a piece of skin. Strain duck liquid, skimming off fat. 8. Return duck squares, skin-side up, to heatproof bowl. Add strained duck liquid and steam 15 minutes more. 9. Meanwhile shred bamboo shoots, celery and soaked mushrooms. In a saucepan, bring remaining duck liquid to a boil. Add shredded vegetables and simmer, covered, 10 minutes. 10. Cut smoked ham in strips. Chop Chinese parsley. Blend cornstarch and cold water to a paste and stir into duck liquid to thicken. Pour over duck squares and serve, garnished with ham strips and chopped parsley. NOTE: This recipe can be made with chicken as well as duck. VARIATIONS: * In step 5, omit the seasonings given and pour over duck and giblets the following mixture: 1 1/2 cups stock 1 slice fresh ginger root and 1 clove garlic, both minced and 1 cup canned button mushrooms. Also omit the water. * In step 10, arrange duck squares on a serving platter over 1 head lettuce, shredded or over 1 pound of any of the following: asparagus, broccoli, Chinese cabbage, mushrooms, mustard greens, onions or spinach. (These must be stir-fried first.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC STEAMED DEEP FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour.2. Place bird in a deep, heatproof bowl and steam 1-1/2 to 2 hours by the bowl-in-a-pot method.3. Drain duck and let cool. Wipe dry, then truss.4. Heat oil in deep fryer to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling.5. Let duck cool slightly, then chop, bones and all, in bite-size pieces.Serve with scallion brushes, a plum or hoisin sauce dip, or any other dip for deep-fried duck.NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden.VARIATIONS:1. In Step 1, rub duck with any of the following mixtures:a. 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spicesb. 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepperc. 1-1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spicesd. 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt2. In Step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root.3. In Step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten.

STEAMED DUCK, BONED AND STUFFED

Steps:

• 1. Bone duck (see HOW-TO, _Duck: To bone), leaving shape and skin intact. Hang up to dry in a cool, airy place 1 to 2 hours. Meanwhile soak mushrooms blanch lotus seeds. 2. Mince or grind pork and smoked ham. Mince water chestnuts, bamboo shoots, ginger root, soaked mushrooms and blanched lotus seeds. Mix well with stock, soy sauce, sherry, oil, salt and cooked rice. Stuff mixture into duck cavity and sew up securely or skewer. 3. Place bird in a large heatproof bowl. Steam by the bowl-in-a-pot method until duck is tender (1 1/2 to 2 hours). See HOW-TO, _Steaming. Cut in 1/2-inch slices and serve hot. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED DUCK WITH HAM AND LEEKS

Steps:

• 1. Wipe duck with a damp cloth. Place in a pan with cold water to cover and bring to a boil then simmer, covered, 20 minutes. Drain, reserving duck stock. 2. Let bird coo1. Cut meat away from bones in 1- by 2-inch rectangles. Cut smoked ham in similar-size pieces. 3. Cut off long, green, flexible leaves of leeks. With each leaf, tie together one piece of duck and ham, then place in a heatproof bowl. 4. Skim off fat from duck stock. Mince ginger root and combine with stock, sherry, soy sauce and salt. Mix well. Pour over duck-ham bundles. 5. Steam by the bowl-in-a-pot method until duck is tender (about 1 hour). See HOW-TO, _Steaming. NOTE: This dish is also known as Jade Belt Duck. VARIATION: * Omit the leeks. Arrange the duck and ham rectangles crosswise in alternating layers in the heatproof bowl and top with 6 canned mushrooms or slice ham very thin and wrap each slice around one piece of duck. Steam as above. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED STEAMED EIGHT PRECIOUS DUCK

Steps:

• 1. Separately soak glutinous rice, dried oysters, dried scallops and shrimp. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours then rub with soy sauce. 3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and water chestnuts also soaked oysters, scallops and shrimp. Mix well with soaked glutinous rice, sherry, salt, sugar and garlic powder. 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until golden. Drain. Rinse in a pan of cold water and drain again. 5. Stuff duck with glutinous rice mixture. Sew up securely or skewer. Transfer bird to a large heatproof bowl and pour stock over. Steam by the bowl-in-a-pot method until tender (about 1 1/2 hours). See HOW-TO, _Steaming. 6. Parboil green peas. Cut lettuce in strips and arrange on a serving platter. 7. Let duck cool slightly then chop, bones and all, in 2-inch sections or carve Western-style. Arrange on lettuce bed and garnish with green peas. VARIATIONS: * For the green peas, substitute Chinese parsley. * For the sugar, substitute honey. * For the stuffing, substitute the following mixture: 1/2 cup glutinous rice (soaked) 2 tablespoons barley (soaked) 6 dried apricots 12 chestnuts, blanched and shelled 12 ginkgo nuts, shelled 1/4 cup canned lotus seeds 1 tablespoon dried dragon's eye (soaked) 1/2 cup water chestnuts, diced 1 scallion stalk, minced 2 tablespoons sherry 1 teaspoon sugar and 1 teaspoon salt. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.