Steamed And Roasted Whole Duck

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

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

Recipe

• 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.