Chinatown Steamed and Roasted Duck

Recipe courtesy Tyler Florence

Show: Food 911Episode: Chinese Take-Out

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

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
1 hr 50 min
Level:
Intermediate
Yield:
2 to 4 servings

Times:

Prep: 30 min
Inactive Prep: 10 min
Cook: 1 hr 50 min
Total:: 2 hr 30 min

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Ingredients

1 whole (4 to 5 pound) duck
1 tablespoon Chinese five-spice powder
2 teaspoons sugar
2 teaspoons salt
5 big slices fresh ginger
4 garlic cloves
1/2 bunch green onions
1 tangerine,peel cut in big strips
1/4 cup rice vinegar
1/2 cup honey
1/2 cup soy sauce

Directions

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.

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Comments & Reviews

recipe Chinatown Steamed and Roasted Duck
Alexandria East Providence, RI 11-27-2008
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Better than the restaurant!
Rated: 5 stars out of 5

My husband and I decided to have a duck this year instead of Turkey for Thanksgiving Dinner. This recipe was worth the... effort. The duck was flavorful, crispy and sweet. Follow the recipie exactly as is. We loved it - I plan on making this again for New Year's Eve!Read more
recipe Chinatown Steamed and Roasted Duck
null null, null 10-29-2008
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Great, reliable recipe
Rated: 5 stars out of 5

This is a great and reliable recipe for roast duck. The steaming makes the bird much less greasy. I've made this recipe 4-5... times now and it's always been great. I agree with earlier comments that you need to line the pan with tin foil --- it makes clean-up much easier. Using a hoisin sauce glaze is also good. Afterwards, I like to make duck soup with the leftover bones: just put all the bones in a slow cooker, add just enough boiling water to cover and let it simmer on low overnight. Strain out everything in the morning, skim off some of the fat and you'll be left with some delicious duck soup stock. Read more
recipe Chinatown Steamed and Roasted Duck
Anonymous 03-17-2008
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great
Rated: 5 stars out of 5

my husband and I ate the whole duck by ourselves...need I say more?
recipe Chinatown Steamed and Roasted Duck
Ken Boston, MA 04-24-2007
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great tasting but use a foil pan liner!
Rated: 4 stars out of 5

I used a turkey roasting pan as suggested and thought there would be enough duck fat to mix with the basting sauce that would... drip in the pan. Picture a half inch bubbly cake of bubbled/burnt basting sauce on the bottom of the pan. It took an hour to get most of it off. I noticed no one warned about this, so thought I'd mention it to save someone else the cleanup work :-P The duck tastes more flavorful (orange, five spice, and garlic flavors), but different, than chinatown ducks. The chinatown ducks have more of a glossy/crunchy skin. The dry rub and soy sauce basting sauce gave more of a blotchy look and if you last baste 20min before it's done, parts of the duck will get pretty black and only the darkish parts are crispy (most parts are not crispy). I'd suggest doing the last baste at 25min to done and cover it w/ foil. I thought it tasted better than chinatown duck, but didn't think it was worth the effort (though that may be from the huge cleanup afterwards)-:Read more
recipe Chinatown Steamed and Roasted Duck
SEAN San Francisco, CA 03-26-2007
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Fantastic
Rated: 5 stars out of 5

This is the first duck I ever made and boy was it good. I followed Tyler's show exactly and had the best meal ever.
recipe Chinatown Steamed and Roasted Duck
Christina Kansas City, MO 01-27-2007
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Like the real thing
Rated: 5 stars out of 5

It is a good turkey substitute for thanksgiving or christmas!