Steamed and Roasted Duck

This process results successful unctuous duck nutrient astatine the disbursal of immoderate crispness to the skin. To make a steamer, acceptable a metallic rack astatine the bottommost of a covered poultry roaster. Or improvise, mounting immoderate ceramic ramekins oregon wads of aluminum foil astatine the bottommost of a dense Dutch oven to support the duck retired of the water.

Cover your cookware with foil and adjacent a furniture of parchment insubstantial to make a choky seal portion the vertebrate steams. After the duck has rendered overmuch of its abdominous successful the steam bath, it is roasted successful the oven and basted with a honey-infused glaze to make a deep, brownish skin. Serve with Madeira Sauce.

The cooking method precludes close nutritional analysis.

Adapted from the 1 championed by Alice Waters successful "Chez Panisse Cooking" (Random House, 1994).

Ingredients

Adapted from the 1 championed by Alice Waters successful "Chez Panisse Cooking" (Random House, 1994).

Tested by Michael Taylor.

Published March 11, 2026

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