Ingredients
-
1
-
1
-
2
-
2
-
5
-
4
-
1/2
-
1
-
1/4
-
1/2
-
-
-
-
-
Directions
Steamed and Roasted Whole Duck, , Can the duck be steamed one day before roasting?
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Steps
|
1
Done
|
To Reduce the Fat and Produce a Crispy Skin, Begin by Trimming the Excess Fat from the Neck and Body. |
|
2
Done
|
Rinse the Duck, Inside and Out, and Pat Dry Thoroughly With Paper Towels. |
|
3
Done
|
Combine the Chinese Five-Spice, Sugar, and Salt in a Small Bowl. |
|
4
Done
|
Rub the Spice Mixture All Over the Duck, Inside and Out. |
|
5
Done
|
Salt and Five-Spice Powder Makes a Fragrant Dry Marinade, Which Draws Some of the Moisture from the Duck So That the Spices Penetrate. |
|
6
Done
|
Stuff the Duck Cavity With the Aromatics: the Ginger, Garlic, Green Onions, and Tangerine Peel. |
|
7
Done
|
Fold the Wing Tips Back Under the Duck and Tie the Legs Together With Kitchen String. |
|
8
Done
|
Poke the Duck Breast a Few Times, Piercing the Skin. |
|
9
Done
|
Place a Roasting Pan on the Stovetop Over 2 Burners and Fill With 2-Inches of Water, Turn the Heat to Medium. |
|
10
Done
|
Set a V-Rack Insert Inside the Pan and Lay the Duck on the Rack, Breast-Side Up. |
