Steamed and Roasted Duck

By LaLaCooks

Mark Bittman

This method produces a crisp, delicious duck with very little fat. Feel free to steam the duck a day or two before you roast it.

Ingredients

• 1 (4- to 5-pound) duck, excess fat removed, rinsed and patted dry with paper towels
• Salt and freshly ground black pepper to taste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 2 tablespoons sherry or white wine
• 2 tablespoons white wine or water

Details

Servings 2
Cooking time 120mins
Adapted from cookstr.com

Preparation

Step 1

1. Prick the duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick). Place 1 to 2 inches of water in a pot fitted with a rack. Place the duck on the rack, cover the pot, and turn the heat to high. Steam for about 45 minutes, adding boiling water if necessary.

2. Remove the duck from the pot, place it on a rack, and cool for at least 15 minutes (you can also wrap it well and refrigerate until you’re ready to cook, for up to 24 hours.)

3. Preheat the oven to 375°F. Combine all remaining ingredients in a saucepan and cook over low heat, stirring, until just shy of a boil. Place the duck, breast side down, on a rack in a roasting pan. Baste with the sauce.

4. Roast the duck for 15 minutes, baste it, then turn it breast side up. Raise the heat to 425°F. Baste the bird again and roast it until the skin is crisp, another 15 minutes or so. Carve and serve.