Steam Cooking Duck: A Simple, Tasty Guide

Steaming a duck is a great way to reduce its fat content and make the skin crispy. The added humidity in a combi steam oven is the perfect environment for roasting duck. A simple way to steam a duck is to place it in a deep-sided heatproof dish with vegetables and spices inside the duck. The duck will release a lot of fat and moisture during steaming, so it's important to collect the juices. You can then finish the duck in the oven to crisp up the skin.

How to prepare a duck for steaming

Preparing a duck for steaming is a simple process, but it does require some time and attention to detail. Here is a step-by-step guide on how to prepare a duck for steaming:

Start by rinsing the duck, inside and out, and patting it dry with paper towels. This step is important to remove any excess dirt or impurities from the duck. Trimming any excess fat from the neck and body is also a good idea, as it will help reduce the overall fat content of the dish.

Next, you'll want to season the duck. This can be done with a variety of spices and aromatics. Some common options include Chinese five-spice powder, salt, cinnamon, ginger, garlic, green onions, and tangerine or orange peel. You can mix and match these ingredients to your taste preferences or use them all for a complex flavour profile. Be sure to rub the spices all over the duck, inside and out, and don't be shy with the amounts—a well-seasoned duck will make for a tastier dish.

Once the duck is seasoned, it's time to stuff the cavity. You can use the same aromatics mentioned above for stuffing. This will help infuse flavour into the meat as it steams. Be sure to fold the wing tips back under the duck and tie the legs together with kitchen string before placing it in the steamer.

Now, it's time to prepare the steamer. Place a small plate or rack inside the steamer, making sure there is enough clearance for steam to circulate. You'll also want to add enough water to the bottom of the steamer to last through the cooking process, as you'll need to replenish it periodically.

Before placing the duck in the steamer, it's a good idea to let it sit at room temperature for an hour or so. This will help ensure that the duck cooks evenly. Then, place the duck in the steamer, either whole or cut into quarters, depending on the size of your steamer.

Finally, bring the water in the steamer to a boil and follow your chosen recipe for timing and temperature. Be sure to check the water level periodically and replenish it as needed.

By following these steps, you'll be well on your way to preparing a delicious steamed duck. Just remember to plan ahead, as some recipes call for marinating or seasoning the duck a day in advance.

The best ways to season a duck

Seasoning a duck is an important step in the cooking process, as it adds flavour and helps to create a crispy skin. Here are some of the best ways to season a duck before steam cooking it:

Dry Rub

Before cooking, create a dry rub with a mixture of spices and herbs. A simple combination of salt and pepper is a classic choice, but you can also experiment with other spices like paprika, garlic salt, or five-spice powder. Rub the spice mixture generously onto the skin of the duck, making sure to cover all areas. This method is ideal if you want to enhance the natural flavour of the duck without adding extra moisture.

Marinade

For a more intense flavour, create a marinade by mixing ingredients like soy sauce, rice wine, scallions, ginger root, and Sichuan peppercorns. Rub this mixture all over the duck, inside and out. Place the duck in a dish, breast side down, and marinate it overnight in the refrigerator. This technique will infuse the meat with flavour and keep it moist during cooking.

Stuffing

To add flavour from the inside, create a simple stuffing by placing vegetables, herbs, or aromatics inside the duck's cavity. Onions, garlic, lemon slices, and ginger root are all excellent choices. You can also add butter, broth, or stock to the cavity to baste the duck from the inside as it cooks. This method will impart flavour and moisture, resulting in juicy and tender meat.

Brining

Brining is a technique where you submerge the duck in a salt water solution for a few hours or overnight. This helps to break down the muscle fibres, resulting in more tender meat. You can also add other ingredients to the brine, such as sugar, soy sauce, or herbs, to enhance the flavour. After brining, be sure to pat the duck dry before cooking to ensure a crispy skin.

Glaze

A glaze can be applied towards the end of the cooking process to add a layer of flavour and colour to the duck. Combine ingredients like honey, balsamic vinegar, and lemon juice to create a sweet and tangy glaze. Brush the glaze onto the duck and continue roasting until the skin is golden brown and crispy. This technique will give your duck a beautiful finish and a mouthwatering flavour.

Steaming a duck: time and temperature

Steaming a duck is a great way to reduce its fat content. The time and temperature you choose for steaming will depend on the weight of your duck and your desired level of doneness.

For a medium-rare duck, the breast should be cooked to an internal temperature of 130-140°F (54-60°C). The thighs and legs should be heated to 165°F to break down connective tissue and produce a more tender dish.

A 4-5 lb duck will take around 1 hour and 15 minutes to steam in a Combi Steam Oven at 325°F. If your oven has a temperature probe, insert it into the thickest part of the breast, ensuring it does not touch the bone. Set the temperature to 155°F and cook for the recommended time.

For steaming in a wok or steamer, place the duck on a steamer tray or rack that fits into your wok. Fill the wok with water up to the bottom edge of the tray and bring it to a boil. Place the tray over the boiling water, cover, and steam the duck for about 1½ to 2 hours. Ensure you replenish the boiling water as needed.

A smaller duck of around 4.5 lb will take less time to steam, approximately 1 hour and 20 minutes at 180°F.

After steaming, you can further crisp the skin of the duck by roasting it in the oven at 450°F for 20-30 minutes, or until the skin is browned.

Roasting a duck after steaming

Steaming a duck before roasting it is a great way to reduce its fat content and ensure moist, tender meat. This two-stage cooking process is a fantastic method to achieve a bronzed, crispy skin and delicious flavour.

Firstly, it is important to prepare your duck for steaming. This involves trimming excess fat from the neck and body, rinsing the duck inside and out, and patting it dry with paper towels. You can then rub a spice mixture over the duck, inside and out. A combination of salt and Chinese five-spice powder is a fragrant option that dries out the duck, allowing the spices to penetrate the meat.

Next, you can stuff the duck cavity with aromatics such as ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin. Place the duck in a roasting pan on the stovetop, with 2 inches of water, and set a V-rack insert inside. Place the duck on the rack, breast-side up, and cover tightly with aluminium foil.

Now you can begin steaming the duck. This step should take around 45 minutes to 2 hours, depending on the size of your duck. Be sure to check the water level periodically to ensure it doesn't run dry. Steaming melts away some of the fat and shrinks the skin, preparing it for the roasting stage.

Once the duck is steamed, remove it from the steamer and preheat your oven to between 375-450 degrees Fahrenheit. You can then glaze the duck with a mixture of honey, vinegar, and soy sauce. Baste the duck until all the skin is coated in the glaze.

Finally, it's time to roast the duck. Place the duck back into the roasting pan and put it in the oven for around 20-30 minutes to 60 minutes, depending on your oven and the size of the duck. Keep an eye on the duck to ensure the skin doesn't burn. The duck is done when the legs wiggle easily, and the skin is brown and crispy.

Allow the duck to rest for at least 10 minutes before carving and serving. Enjoy your delicious, crispy roast duck!

Carving and serving a steamed duck

Once the duck has rested, turn it onto its back, breast facing forward. Use a sharp knife to cut between the leg and the breast on both sides. Pick the duck up and slice underneath the leg, using your fingers to snap the leg joint. Place the legs on a serving platter, as they will stay hot the longest due to their high fat and bone content.

Next, remove the breasts. Keep your knife close to the breastbone and ribcage, slicing downwards along one side of the breastbone and then the other. Completely remove the breasts and place them on the serving platter next to the legs. Cut the breasts into halves or thirds.

Finally, serve and enjoy! Steamed duck goes well with traditional roast dinner sides like potatoes, carrots, greens, and gravy. It also pairs nicely with fresher sauces and Asian flavours, such as spicy Szechuan black bean sauce or fruity passion fruit and star anise sauce.

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