Steamed and Roasted Whole Duck
Indulge in the ultimate culinary experience with this tender and flavorful steamed and roasted whole duck recipe. Combining the delicate steam technique with a final roast, this method ensures the duck is juicy on the inside while achieving a golden, crispy skin that’s irresistible. Infused with aromatic ginger, star anise, and scallions, the duck is then glazed with a luxurious blend of soy sauce, honey, rice vinegar, and garlic powder for a perfect balance of savory, sweet, and tangy notes. Ideal for special occasions or a holiday feast, this recipe pairs beautifully with sides like roasted vegetables or steamed rice. With every bite, you’ll savor the layers of flavor in this show-stopping centerpiece dish that’s sure to impress your family and guests. Keywords: whole duck recipe, steamed duck, roasted duck, crispy duck skin, holiday duck recipes.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole duck
- 2 tablespoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 2-inch piece Ginger, peeled and sliced
- 2 pieces Star anise
- 4 stalks Scallions, cut into halves
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Vegetable oil
- 6 cups Water
Instructions
Clean the duck by removing any excess fat and pin feathers, and pat it dry with paper towels.
Rub the duck inside and out with 1 tablespoon of salt, ensuring it's evenly distributed.
Stuff the cavity of the duck with sliced ginger, star anise, and scallions.
Place a steamer rack inside a large pot or wok and add 6 cups of water. Bring the water to a boil.
Place the duck breast-side up on the steamer rack. Cover the pot tightly and steam the duck for 60 minutes, checking periodically to ensure the water doesn’t all evaporate (add more if necessary).
Once steamed, carefully remove the duck and let it cool. Pat the duck dry with paper towels to remove any excess moisture from the skin.
Preheat the oven to 375°F (190°C). Place a wire rack inside a roasting pan to allow fat to drip away while roasting.
Mix together the soy sauce, honey, rice vinegar, garlic powder, and vegetable oil to form a glaze. Brush the glaze all over the duck, ensuring an even coating.
Sprinkle the outside of the duck with the remaining 1 tablespoon of salt and ground black pepper.
Place the duck breast-side up on the wire rack in the roasting pan. Roast in the preheated oven for 60–70 minutes, basting with the glaze every 15 minutes.
During the last 10 minutes, increase the oven temperature to 425°F (220°C) to further crisp up the skin. Watch closely to avoid burning.
Remove the duck from the oven and let it rest for 10 minutes before carving. Serve hot, accompanied by your favorite side dishes.
Nutrition Facts
Calories |
4921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.5 g | 534% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 18094 mg | 787% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 36.2 g | ||
| Protein | 265.4 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
