Chinatown Steamed and Roasted Duck

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I've made this recipe four times. It's my parents anniversary this week so its worth the work. What I learned is the 375º is way to hot for the soy and honey glaze. it burns up every time. I plan to drop the temperature down to 250º. i have a very hot oven and the steaming has cooked the bird most of the way though already. I just want the glaze to crisp up a little and caramelize. Do not walk away at this time even covering it, it still can burn at 375º

Also do not buy seasoned rice vinegar. That is complete crap. Plain old rice vinegar. and if you want to splurge use Shoyu soy sauce. It's more expensive but for a special occasion you can't beat the taste difference.

I will serve this will a side order of gingered yams. It complements the duck beautifully. I learned the recipe from Chef Ming Tsai.

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Made this for my FIL's b-day. Turned out sooo good! We all wished the duck was bigger. The glaze is incredible and the skin turned out nice and crispy. I have already told others where to find this recipe. Can't wait to make it again!

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I was shocked by the "yuck duck" comment! I tried it first a few years ago, and now it is a favorite dish for all my family and fiends. Delicious! Make rice with drippings after steaming, it's great too. And, yes, line your roaster with foil.

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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!

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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.

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my husband and I ate the whole duck by ourselves...need I say more?

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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-:

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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.

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It is a good turkey substitute for thanksgiving or christmas!

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This recipe was high maintenance, smoked up the kitchen, and the duck tasted like rotten turkey. Do not waste your time or money on this one. Yuck Duck.