Steamed Duck
Savor the rich, aromatic flavors of Steamed Duck, a classic Chinese dish that showcases tender, perfectly cooked duck infused with bold Asian spices and seasonings. This recipe combines the earthy warmth of star anise, the aromatic punch of garlic and fresh ginger, and the umami richness of soy sauce and Shaoxing wine. The duck is gently steamed for two hours, allowing the flavors to deeply penetrate the meat while keeping it moist and succulent. Basted with its flavorful marinade throughout the cooking process, this dish is elevated further with a drizzle of its natural steaming juices when served. Perfect for a family dinner or a special occasion, pair this Steamed Duck with fluffy steamed rice and vibrant stir-fried vegetables for an authentic, unforgettable meal.
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Recipe Information
Ingredients
- 1 kg whole duck
- 30 g fresh ginger
- 4 stalks green onions
- 5 pieces garlic cloves
- 60 ml soy sauce
- 50 ml Shaoxing wine (Chinese rice wine)
- 10 ml sesame oil
- 2 pieces star anise
- 1 tsp Chinese five-spice powder
- 2 tsp salt
- 500 ml water
Instructions
Clean the duck thoroughly by removing any excess fat or feathers. Pat the duck dry with paper towels.
Rub the inside and outside of the duck with salt and Chinese five-spice powder. Let it sit for at least 15 minutes to absorb the flavors.
Slice the ginger into thin pieces, roughly chop the green onions, and crush the garlic cloves lightly with the flat side of a knife.
Stuff the cavity of the duck with half of the ginger, green onions, and garlic for added aroma during cooking.
In a large bowl, combine soy sauce, Shaoxing wine, sesame oil, and 300 ml of water. Stir well to make the steaming marinade.
Place the duck on a heatproof plate that fits inside your steamer setup. Pour half of the prepared marinade over the duck, ensuring it's evenly coated.
Prepare your steamer by filling the bottom pot with 200 ml of water and bringing it to a boil over medium-high heat.
Place the duck and the plate into the steamer basket. Add star anise on top of the duck for extra flavor.
Cover the steamer with a lid and steam the duck over medium-low heat for 2 hours. Check occasionally to replenish water in the bottom pot if necessary.
Every 30 minutes, carefully open the lid and baste the duck with the juices collected on the plate to enhance its flavor and keep it moist.
Once the duck is fully cooked and tender (internal temperature should reach 74°C or 165°F near the thicker parts), remove it from the steamer.
Let the steamed duck rest for 10 minutes before carving into portions.
Serve the duck with steamed rice and stir-fried vegetables, and drizzle some of the steaming juices over the duck for added flavor.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 540 mg | 11% | |
*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.
