Crispy Steamed Duck
Duck is known for being a very fatty meat. Steaming the breast before frying it renders much of the fat while keeping the meat moist. ALL HAIL THE PEKING DUCK: One of China's oldest and best-known dishes is the famous Peking duck. For thousands of years, this irresistible recipe has been prepared in restaurants by specially trained chefs. Ducks used for this recipe are young, well-fed, and raised specifically for the dish. The signature crispy skin is created by separating it from the body with compressed air prior to marinating the duck and roasting it in specially designed ovens. The roasted duck is then carved table side and served wrapped in thin pancakes along with slivered scallions and hoisin sauce. Historically prepared for royalty, Peking duck made national news in the United States as a result of President Richard Nixon's visit to China in 1972. It's been said that it was Henry Kissinger's love of Peking duck at a 12-course banquet that caused him to encourage Nixon to visit China. 30 minutes or less, gluten-free.
Ingredients
| 4 | boneless, skin-on duck breasts | |
| 2 tablespoons | 30 ml | cornstarch |
| 1 tablespoon | 15 ml | Chinese five-spice powder |
| 5 | scallions, sliced | |
| — | steamed rice, noodles, or pancakes, for serving | |
| — | hoisin sauce, for dipping |
Instructions
- Score the duck skin with shallow crosscuts about 1/4 inch apart.
- Place a wok or pot fitted with a steamer basket over high heat. Add enough water to come up 1 inch from the bottom of the basket. When the water boils, immediately place the duck, skin-side down, in the basket, cover, and steam for 10 minutes, or until the water is almost gone. Remove the duck and steamer basket, but leave the liquid.
- Reduce the heat to medium for about 3 minutes more to evaporate the remaining water, leaving just the duck fat.
- Transfer the duck to a large zip-top bag with the cornstarch and five-spice powder. Massage for 2 minutes.
- Heat the duck fat over medium-high heat until it shimmers. Add the coated duck, skin-side up, and fry for 1 minute. Flip the duck over and fry for 2 minutes, or until the skin is crispy brown.
- Thinly slice the duck, sprinkle it with scallions, and serve with steamed rice and hoisin sauce for dipping.