13 Reviews of Steamed and Roasted Whole Duck

From: JustJanS

On Dec 7, 2003

This was a very good duck-high praise from my family of duck lovers! We don't get tangerines, so I used mandarine skin instead. I found that it took longer than 5 minutes to reduce the sauce to a stickyglaze, and longer than 1 hour to cook my 1.9kg duck. I basted it several times, and the oven lost heat each time. Still the duck was (almost) the most flavoursome we have eaten-only beaten by a thrice cooked duck we were served at a Malaysian restaurant!

From: Sackville

On Dec 25, 2003

We made this for our Christmas dinner and were quite pleased with it. The skin came out beautifully and the duck was moist. I'm not quite giving it full marks though, since it took far longer for the sauce to boil down into a thick glaze (10-15 minutes) and also because I didn't feel much taste came through from all the fillings. The skin was wonderful, but although the ginger, orange, garlic etc certainly made the duck smell good when it was steaming, the flavour didn't really filter through to the meat. Next time I would make a sauce to go over the duck.

From: Hey Jude

On Nov 15, 2003

This is very reminiscent of those yummy ducks that hang in the windows of Chinatown BBQ stores, yet very easy for me to pull off in my tiny kitchen! I followed the recipe to the 'T' and it came out just as MEAN says....with a 'deep mahogany color' and the flavor is awesome. The picky daughters ate it and loved it. I wouldn't change a thing in this recipe. Thanks MEAN, good recipe!

From: *Shelly*

On Feb 25, 2005

Gorgeous and delicious duck. Great flavors and I could eat the crispy skin all day long. Yum.

From: kneeling_redhead

On Jan 12, 2006

MMMMMM I made this for dinner when my soon to be in-laws came over for dinner. It turned out FANTASTIC. Thanks for the great recipe!!!!

From: Deely

On Dec 20, 2006

This recipe is divine! I used spices my family likes but I followed roasting method and the glaze directions exactly. It made for a moist, tender and very tasty duck. I cooked it to the temperature of 180*. The only thing I would do different, is line my roasting pan with non-stick foil..the pan was a bear to clean. I can't sing the praises of this cooking method enough. Thank you so much for posting.

From: DANiBOY

On Dec 25, 2003

hi mum! (jan s) as a duck lover, this was yummy!. It's great having a mum who is a chef!!

From: IngridH

On Nov 1, 2009

This was very tasty! It served 3 adults, with enough leftovers for 2 more meals. I really like this method, as it cuts down on some of the fat. My bird was done after 30 minutes in the oven, but the skin wasn't crispy at that point point. To solve this, I put it under the broiler briefly, which crisped it up nicely. The glaze is also wonderful, I think next time I will use the remainder as a sauce, as I had about half of it left after basting several times. Thanks for posting a wonderful recipe!

From: KookieMomster

On Jan 22, 2004

Combined this with the technique in Spicy Roast Duck a La Princess and it was great.

From: Dr. Jenny

On Mar 29, 2008

DH and I enjoyed this duck recipe last night. We followed all directions and ingredients as posted. I agree with many of Sackville's posted comments. Thank you for this tasty duck recipe.