Steamed and Roasted Whole Duck Recipe

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Steamed and Roasted Whole Duck
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Ingredients
11
Count
Nutrition
5200
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
  2. Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
  3. Combine the Chinese five-spice, sugar, and salt in a small bowl.
  4. Rub the spice mixture all over the duck, inside and out.
  5. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
  6. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
  7. Fold the wing tips back under the duck and tie the legs together with kitchen string.
  8. Poke the duck breast a few times, piercing the skin.
  9. Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
  10. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
  11. Cover tightly with aluminum foil.
  12. Steam the duck for 45 minutes, checking the water level periodically.
  13. Steaming the duck first melts away some of the fat and shrinks the skin.
  14. In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
  15. Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
  16. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
  17. Preheat the oven to 375 degrees F.
  18. 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.
  19. Put the rack with the duck back inside the roasting pan.
  20. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
  21. Stick the whole thing in the oven.
  22. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
  23. Tent the breast with some foil if it gets too dark.
  24. The legs will wiggle easily when it's done.
  25. Carve and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5199.92 Kcal (21771 kJ)
Calories from fat 5102.39 Kcal
% Daily Value*
Total Fat 566.93g 872%
Cholesterol 566.88mg 189%
Sodium 3186.21mg 133%
Potassium 124.38mg 3%
Total Carbs 47.28g 16%
Sugars 36.85g 147%
Dietary Fiber 4.2g 17%
Protein 4.21g 8%
Vitamin C 5.4mg 9%
Iron 4.5mg 25%
Calcium 91.1mg 9%
Amount Per 100 g
Calories 753.6 Kcal (3155 kJ)
Calories from fat 739.47 Kcal
% Daily Value*
Total Fat 82.16g 872%
Cholesterol 82.15mg 189%
Sodium 461.76mg 133%
Potassium 18.03mg 3%
Total Carbs 6.85g 16%
Sugars 5.34g 147%
Dietary Fiber 0.61g 17%
Protein 0.61g 8%
Vitamin C 0.8mg 9%
Iron 0.7mg 25%
Calcium 13.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 150.4
    Points
  • 151
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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