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lacquered duck

It is not required to steam a duck first before making a lacquered duck. See: Honey-glazed Duck
 

A. Steamed duck

2014-08-09

Steaming a young duck for about 45-60 minutes (depending on the size of the bird) melts off a lot of the fat and shrinks the skin, making the bird leaner for further cooking.

This is for young birds only. Steaming is not a good  alternative to boiling an old bird.

The vegetables aren’t necessary, but they add flavor and that way you don’t have to cook them separately. :-)  

Instead of steaming and roasting separately, you can do both at the same time with a steam-roaster pan. (Pic7)

INGREDIENTS

This is what you need for # servings:

• 1 duck, parted
• Optional vegetables:
  • Carrots
  • 4-colors of bell peppers
  • zucchini
  • onion
  • corn

Pic1: duck pieces, carrots in steaming basket

Directions

internet picures

Pic2: stuff the bird
Pic3: large pan steamer
Pic4: bamboo steamer

• whole duck:
  • stuff the body cavity with onion, garlic a.o. vegetables. (Pic2)
  • Cut the skin with a sharp knife halfway through the fat layer. (Pic3)
    Do not cut into the meat.
  • Place the duck in the basket. (Pic3+4)
• Parted duck:
  • Place a layer of vegetables on the bottom of the steam basket.
  • Place the duck pieces in the basket.
  • Add another layer of vegetables. (Pic1)
• Add water to the steamer. Bring to a boil.
• Cover and steam for 45 minutes.
  This should be enough to render out most of the fat.
  You can switch to oven-roasting from here on.
• Remove the vegetables from the steam basket and set aside.
• Optional:
  • Continue steaming on for up to 45 more minutes.
    Use a meat thermometer to make sure internal temperature does not exceed 145 ºF.
• Remove and allow to cool.

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B. lacquered duck

The appearance of a steamed duck is not very appetizing. To make it look and taste better, the duck will be oven-roasted, and finally glazed and crisped in the oven at high heat.

Directions

internet picures

Pic5: glazed before roasting
Pic6: lacquered duck
Pic7: steam-roaster

Make a glazing syrup: (other recipes possible)

• 1 tsp. soy sauce, 2 tbsp. honey, 1 tbsp. red wine vinegar, 2 tbsp. dark brown sugar, spices of choice

Optional before roasting:

• Glaze the duck 2-3 times and let air-dry between applications.  (Pic5)

Roasting:

• Heat the oven to 225 ºF.
• Place the duck on a dripping tray to keep it dry.
• Bake for 60-90 minutes.
  Use a meat thermometer to make sure internal temperature does not exceed 145 ºF.
• Switch to broiler.
  Make sure the duck is low enough in the oven that the broiler won't burn the glazing.
• Baste with the syrup. Bake for 2-3 minutes under the broiler.
• Repeat until the duck is deep golden brown. (Pic6)
• When satisfied with color and crispness of the skin, remove the duck from the oven.
• Rest 10 minutes before carving.
• Serve and enjoy.

 

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