Best 4 Steamed Duck Boned And Stuffed Recipes
Discover the aromatic and flavorful world of steamed duck, a classic dish that takes center stage in various culinary traditions worldwide. This versatile ingredient lends itself to a symphony of flavors, textures, and cooking techniques, resulting in a taste sensation that is both comforting and memorable. From the tender, succulent meat to the crispy, golden skin, each bite promises a culinary adventure.
Our curated collection of steamed duck recipes offers a diverse range of culinary experiences. Embark on a journey through traditional Chinese steamed duck, where the bird is expertly deboned and stuffed with a medley of aromatic ingredients, creating a symphony of flavors. Indulge in the rich and savory flavors of Thai steamed duck, where a blend of herbs, spices, and coconut milk infuse the meat with an exotic touch. For a taste of Mediterranean elegance, explore our recipe for steamed duck with Mediterranean herbs, where the delicate flavors of thyme, oregano, and rosemary dance on your palate.
But the culinary journey doesn't end there. We also present a delightful steamed duck with a honey glaze, where the sweetness of honey harmonizes with the savory richness of the duck, creating a perfect balance of flavors. And if you're seeking a healthier alternative, our steamed duck with vegetables recipe offers a symphony of vibrant colors and textures, where the duck and vegetables blend seamlessly, providing a nutritious and flavorful meal.
Whether you're a seasoned home cook or just starting your culinary exploration, our steamed duck recipes will guide you through the process, ensuring perfect results every time. So, gather your ingredients, prepare your steamer, and embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
CHINATOWN STEAMED AND ROASTED DUCK
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Duck is notoriously a fatty bird, to diminish 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. Cook and stir for 5 minutes until thick. 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 (this is great to use in other dishes like fried rice.) 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 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.
STEAMED DUCK, BONED AND STUFFED
Number Of Ingredients 14
Steps:
- 1. Bone duck (see HOW-TO, _Duck: To bone), leaving shape and skin intact. Hang up to dry in a cool, airy place 1 to 2 hours. Meanwhile soak mushrooms blanch lotus seeds. 2. Mince or grind pork and smoked ham. Mince water chestnuts, bamboo shoots, ginger root, soaked mushrooms and blanched lotus seeds. Mix well with stock, soy sauce, sherry, oil, salt and cooked rice. Stuff mixture into duck cavity and sew up securely or skewer. 3. Place bird in a large heatproof bowl. Steam by the bowl-in-a-pot method until duck is tender (1 1/2 to 2 hours). See HOW-TO, _Steaming. Cut in 1/2-inch slices and serve hot. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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 ensure that the duck is juicy and flavorful after cooking.
- Prepare the duck properly: Bone the duck and remove the excess fat. This will help the duck to cook evenly and prevent it from becoming greasy.
- Stuff the duck with flavorful ingredients: Use a variety of herbs, spices, and vegetables to stuff the duck. This will add flavor and moisture to the meat.
- Steam the duck slowly and gently: Steaming is a gentle cooking method that will help to preserve the duck's natural flavors. Cook the duck for the recommended amount of time, or until the meat is tender and cooked through.
- Let the duck rest before serving: Allow the duck to rest for a few minutes before carving and serving. This will help the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
Conclusion:
Steamed duck is a delicious and elegant dish that is perfect for a special occasion. By following the tips in this article, you can create a steamed duck that is juicy, flavorful, and perfectly cooked. So next time you're looking for a unique and impressive dish to serve, give steamed duck a try!
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