Steamed and Roasted Duck

This method produces a crisp, delicious, Chinese-style roast duck with very little fat, and half the cooking can be done a day or even two in advance.

1 whole duck, 4 to 5 pounds, excess fat removed

Salt and freshly ground black pepper

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon minced or grated fresh ginger (or 1 teaspoon ground ginger)

1 tablespoon chopped garlic

2 tablespoons dry sherry or white wine

2 tablespoons dry white wine or water

• Rig a steamer . Put 1 to 2 inches of water in the bottom. Put the duck on the rack or plate, cover the pot, and turn the heat to high. Steam for about 45 minutes, adding boiling water if necessary.
• Remove the duck from the pot, put it on a rack, and cool for at least 15 minutes (you can also wrap it well and refrigerate for up to 2 days).
• Heat the oven to 375F. Combine all the remaining ingredients in a saucepan and cook over low heat, stirring, until just shy of a boil. Put the duck, breast side down (wings up), on a rack in a roasting pan.Baste with the sauce.
• Roast the duck for 15 minutes, baste it, then turn it breast side up. Raise the heat to 425 F. Baste the bird again and roast it until the skin is crisp, another 15 minutes or so, until the internal temperature is 155–165F. Let the duck rest for a few minutes, then carve and serve.

MAKES: 2 to 4 servings

TIME