Steamed And Crisped Duck
- Total Time
- 2 hours 30 minutes plus 8 hours' marinating
- Rating
- Comments
- Read comments
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Ingredients
- 5scallions, smashed with flat side of cleaver
- 6⅛-inch slices ginger root, smashed with flat side of cleaver
- 1tablespoon rice wine
- 2tablespoons salt
- 2teaspoons Sichuan peppercorns
- 1whole star anise, smashed with flat side of cleaver
- 14½-to-5-pound duck, rinsed and dried
Nutritional analysis per serving (3 servings)
2110 calories; 203 grams fat; 68 grams saturated fat; 0 grams trans fat; 97 grams monounsaturated fat; 26 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 60 grams protein; 1743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In small bowl, mix all ingredients except duck. Rub mixture on duck, inside and out. Put duck in dish, breast side down. Cover with plastic wrap; refrigerate overnight.
- Step 2
The next day, take duck out of refrigerator, and let it warm to room temperature. Place duck on steamer tray or rack small enough to fit into a wok. Fill wok with water up to bottom edge of tray; bring to boil. Place tray over boiling water, cover with lid or foil and steam duck over high heat until extremely tender, for about 1½ to 2 hours. Replenish boiling water when necessary.
- Step 3
Preheat oven to 450 degrees. Transfer duck to cutting board, and let cool. Quarter the duck. Heat large nonstick saute pan over medium-high heat. When hot, add duck pieces, skin side down; saute until skin begins to sizzle and brown, for about 1 minute. Reduce heat to low, and crisp skin for 5 to 7 minutes. Turn and brown other side. Turn again, cover and cook in oven until heated through, for about 8 to 10 minutes. Transfer pieces to platter; serve.
Private Notes
Comments
This was wonderful. I did as recipe but in the end adde some five pice power to the rub. After that I followed the recipe and when I browned it, I did have crispie duck. It was great for Thanksgiving for two and with winter squab and broccoli made a simple meal (after the preparation of the duck). I have an other celebratory meal from the other half duck. It will keep in the refrigerator and then I can just put them in a pan and crisp them. Great recipe.
I missed something. Why do we preheat the oven to 450F in the last step?
I've made duck lots of ways and this may be the most unusual. Bottom line: I loved it. The duck meat is tender and juicy; the skin is crispy. It's a little messy but any time you work with something very fatty it tends to be and it needs to be looked after as the liquid boils in the wok. I kept checking to make sure it wasn't boiling over (could the fat ignite with the gas flame?). But I highly recommend this method to all you duck lovers out there.
How should I adjust timing to make this with Moulard duck legs?
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