Best 3 Steamed Duck Recipes
Indulge in the Exquisite Flavors of Steamed Duck: A Culinary Journey Through Traditional and Innovative Recipes
Embark on a culinary adventure with steamed duck, a delectable dish that has captivated palates for centuries. Originating from China, this timeless technique showcases the natural essence and delicate flavors of duck meat. In this comprehensive guide, we present a diverse collection of steamed duck recipes that span traditional and contemporary culinary traditions. From classic Cantonese-style steamed duck to aromatic Sichuan variations and inventive fusion creations, these recipes offer a symphony of flavors and textures that will tantalize your taste buds.
1. **Classic Cantonese Steamed Duck**: Savor the simplicity and elegance of traditional Cantonese steamed duck, where the focus is on the pristine flavors of the duck itself. This recipe highlights the importance of selecting a high-quality duck, meticulous preparation, and precise steaming techniques to achieve a succulent and tender result.
2. **Sichuan Steamed Duck with Chili Oil**: Experience the bold and spicy flavors of Sichuan cuisine in this steamed duck recipe. Infused with aromatic chili oil, Sichuan peppercorns, and a symphony of spices, this dish delivers a delightful interplay of heat, numbness, and umami.
3. **Hakka-Style Steamed Duck with Preserved Vegetables**: Discover the unique flavors of Hakka cuisine in this steamed duck recipe that incorporates preserved vegetables. The combination of salty, sour, and savory notes from the preserved vegetables adds a complex depth of flavor to the tender duck meat.
4. **Shanghai Steamed Duck with Soy Sauce**: Relish the umami-rich flavors of Shanghai cuisine in this steamed duck recipe. Marinated in a flavorful soy sauce mixture, the duck is steamed until fall-off-the-bone tender, resulting in a harmonious balance of sweet, salty, and savory flavors.
5. **Innovative Steamed Duck with Truffle and Foie Gras**: Embark on a culinary journey of fusion flavors with this innovative steamed duck recipe. The combination of luxurious truffle and rich foie gras elevates the classic dish to new heights, creating an unforgettable taste experience.
Prepare to tantalize your taste buds with these diverse steamed duck recipes that showcase the culinary versatility and global appeal of this classic dish. Whether you prefer traditional Cantonese flavors or are adventurous enough to explore spicy Sichuan or innovative fusion creations, this collection offers something for every palate.
STEAMED AND ROASTED WHOLE DUCK
Make and share this Steamed and Roasted Whole Duck recipe from Food.com.
Provided by kiwidutch
Categories Duck
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
- Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
- Combine the Chinese five-spice, sugar, and salt in a small bowl.
- Rub the spice mixture all over the duck, inside and out.
- Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
- Stuff the duck cavity with the aromatics: the 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 a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
- Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
- Cover tightly with aluminum foil.
- Steam the duck for 45 minutes, checking the water level periodically.
- Steaming the duck first melts away some of the fat and shrinks the skin.
- In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
- Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
- The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
- Preheat the oven to 375 degrees F.
- 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.
- Put the rack with the duck back inside the roasting pan.
- Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
- Stick the whole thing in the oven.
- Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
- Tent the breast with some foil if it gets too dark.
- The legs will wiggle easily when it's done.
- Carve and serve.
STEAMED DUCK
I think by steaming duck it brings the fat content down a bit. This recipe uses steaming and roasting to cook the duck. Recipe source: The Steamer Cookbook
Provided by ellie_
Categories Duck
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place duck in a deep-sided heatproof dish to collect juices as the duck will release a large amount of fat and moisture during the steaming process.
- Place vegetables (onions - ginger root) inside the duck.
- Place a small plate that fits into steamer (with a 1-inch clearance) for steam to circulate. Spray plate with Pam and place duck on plate in steamer (you may need to cut duck into quarters to fit).
- Place a lot of water into bottom of steamer, bring it to a boil and steam duck for about 1 1/2 hours or until it reaches 180-degrees F using a meat therometer. (While duck is steaming check water in steamer as you may need to add more water during the cooking process).
- Preheat oven to 450-degrees F.
- Remove duck from steamer.
- Heat soy suce and honey together and then brush over duck.
- Roast duck for 20-30 minutes or until skin is brown and crisp.
- Cut into serving pieces to serve.
BASIC STEAMED DEEP FRIED DUCK
Number Of Ingredients 5
Steps:
- 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour.2. Place bird in a deep, heatproof bowl and steam 1-1/2 to 2 hours by the bowl-in-a-pot method.3. Drain duck and let cool. Wipe dry, then truss.4. Heat oil in deep fryer to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling.5. Let duck cool slightly, then chop, bones and all, in bite-size pieces.Serve with scallion brushes, a plum or hoisin sauce dip, or any other dip for deep-fried duck.NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden.VARIATIONS:1. In Step 1, rub duck with any of the following mixtures:a. 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spicesb. 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepperc. 1-1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spicesd. 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt2. In Step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root.3. In Step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right duck: Select a duck that is plump and has a good layer of fat. This will help ensure that the meat is moist and flavorful.
- Prepare the duck properly: Remove the giblets and excess fat from the duck. Then, rinse the duck inside and out and pat it dry.
- Marinate the duck: Marinating the duck helps to add flavor and moisture. There are many different marinades that you can use, but a simple mixture of soy sauce, rice wine, ginger, and garlic is a good option.
- Steam the duck: Steaming is a gentle cooking method that helps to preserve the duck's flavor and moisture. To steam the duck, place it in a steamer basket over a pot of boiling water. Cover the pot and steam the duck for 15-20 minutes per pound, or until the meat is cooked through.
- Serve the duck: Once the duck is cooked, let it rest for 10 minutes before carving. Serve the duck with your favorite dipping sauce and sides.
Conclusion:
Steamed duck is a delicious and healthy way to enjoy this versatile poultry. By following the tips above, you can easily make a steamed duck that is moist, flavorful, and fall-off-the-bone tender. So next time you're looking for a new way to cook duck, give steamed duck a try!
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