Whole Duck Recipes

Steps:

• For the Filling: After soaking rice overnight, drain out excess water. Steam, covered, over light heat until soft. Boil skinless chestnut in water until soft. In a large pan, saute shallots, ginger, Chinese sausage, and prosciutto, until shallots are soft and translucent. Add all remaining ingredients and spices. Mix well, making sure not to break the chestnuts. Stuff the duck. Sew back up tightly, wrap with string in 3 or 4 places.
• For the Marinade for the Duck: Mix all ingredients very well together.
• For the Duck: Pour boiling water over the entire duck. Remove and dry the duck. Rub the marinade into the skin and marinate 45 minutes turning frequently.
• To deep fry the duck, remove it from the marinade. Deep-fry in vegetable oil at 350 degrees F until golden brown.
• For the Wine and herb mixture, for steaming: Combine all ingredients in a large bowl.
• When duck is golden brown remove it from hot oil submerge it in the wine and herb mixture. Place the whole vessel, duck and wine into steamer. Then steam for 2 hours in a covered pan. Serve with winter melon.

Steps:

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

Steps:

• Preheat oven to 350 degrees.
• Zest oranges and lemons and chop zest finely.
• Squeeze juice from oranges and lemons.
• In a small bowl combine zest, juice, pepper and salt.
• Rub duck, inside and out, with all of the citrus-pepper mixture.
• In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
• Let rest, loosely covered with foil, 10 minutes before carving.