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

• Ready In: 2 hrs 30 mins
• Serves: 2-4

Ingredients

• 1 (4 -5 lb)  duck
• 4  green onions
• 2  garlic cloves
• 2  slices gingerroot (1/8 inch)
• 1  teaspoon soy sauce
• 1  tablespoon honey

Directions

1. 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.
2. Place vegetables (onions - ginger root) inside the duck.
3. 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).
4. 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).
5. Preheat oven to 450-degrees F.
6. Remove duck from steamer.
7. Heat soy suce and honey together and then brush over duck.
8. Roast duck for 20-30 minutes or until skin is brown and crisp.
9. Cut into serving pieces to serve.