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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. | 2. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. | 3. Combine the Chinese five-spice, sugar, and salt in a small bowl. | 4. Rub the spice mixture all over the duck, inside and out. | 5. 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. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. | 7. Fold the wing tips back under the duck and tie the legs together with kitchen string. | 8. Poke the duck breast a few times, piercing the skin. | 9. Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. | 10. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. | 11. Cover tightly with aluminum foil. | 12. Steam the duck for 45 minutes, checking the water level periodically. | 13. Steaming the duck first melts away some of the fat and shrinks the skin. | 14. In a small saucepan combine the vinegar, honey, and soy sauce over low heat. | 15. Bring to a boil and simmer and stir for 15 minutes until sauce thickens. | 16. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown. | 17. Preheat the oven to 375 degrees F. | 18. 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. | 19. Put the rack with the duck back inside the roasting pan. | 20. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. | 21. Stick the whole thing in the oven. | 22. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. | 23. Tent the breast with some foil if it gets too dark. | 24. The legs will wiggle easily when it's done. | 25. Carve and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1			-	-	-	-
chinese five spice powder	1	tablespoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	2	teaspoons		-	-	-	-
ginger	5	slices		8.8	1.9547	0.2002	0.0825
garlic	4	cloves		17.88	3.9672	0.7632	0.06
green onion	1/2	bunch		-	-	-	-
tangerine	1		cut	-	-	-	-
rice vinegar	1/4	cup		-	-	-	-
honey	1/2	cup		-	-	-	-
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.