Food Network
Home> Recipes> Holidays and Parties>
Chinatown Steamed and Roasted Duck Recipe

Chinatown Steamed and Roasted Duck

Show: Food 911

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 25

Showing 11-20 of 25

Sort by:

Newest

  • on December 24, 2006

    Flag

    I made duck for the first time with this. I love asian style duck, but was too impatient or lazy to do Peking or Crispy Duck.

    I will use this recipe again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 10, 2006

    Flag

    the best ever

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 31, 2006

    Flag

    Excellent recipe. Really tastes authentic and I'm Chinese!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 28, 2006

    Flag

    i watched the episode- months ago- and was bound and determined to make this duck. I finally found a couple to make it for- along with a a modified version of the fried rice- and an Asian Slaw.

    I tried to follow the recipe to the letter (not having roasted a duck before-and never cooked a fowl like this I did pierce the skin of the duck a few more places than just the breast- thinking it would help in crisping the skin and allowing more of the fat to drain out- since some reviewers said they didn't get crispy sking.

    We stuffed the bird with an orange peel (tangerines were out of season - all the ingredients except the garlic cloves (I forgot to put them in We steamed our bird- and made the glaze- making a little extra so some would be left over for the rice.

    Baked as directed- never covering the breast with foil. We basted before putting in- then at 20 minutes- and again at 40- slathering the bird with the sauce.

    It came out- VEY black- (alot like the show- but a little blacker Having seen the episode- I knew it was going to taste fine even though it was dark (I mnean look burnt- my friends were Blown away- the meat was amazing-the dark and CRISPY skin was finger licking good. Thanks Tyler. Yo Da man!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 28, 2006

    Flag

    This was easier than I thought it would
    be and everyone loved it!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2006

    Flag

    Duck was good, but I couldn't acheive a crispy skin despite following the directions to a tee.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 18, 2006

    Flag

    I have made this recipe several times -- including our New Year's celebration dinner for company. People who thought they didn't care for duck because "it's so greasy!" were quite surprised. The flavors of all the spices blended perfectly to create a unique and delicious dish. My husband liked it so much, I have made it a couple of times just for us. Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 16, 2005

    Flag

    I was disappointed with this recipe as the duck did not turn out crispy. I have made many of Tyler's recipes. This is the first one where results varied from his.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 29, 2005

    Flag

    I've never attempted duck before. Always purchased one at the Asian deli. I thought it would be a complex recipe, but it's NOT! Just takes time. The flavor is unbelievable. How can a white boy do this?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 27, 2005

    Flag

    This was so good. I've never been able to recreate that really authentic "chinese" flavor. This recipe was a huge hit. I'll make it again. Maybe next time, I won't try it on a 90 degree day, all that cooking really heats up the kitchen.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.