Published February 6, 2007.
To solve the problem of cooking such a fatty item as duck for our grill-roasted Chinese-style duck recipe, we turned to a two-step cooking process: before grilling, we steamed the duck for 30 minutes in a roasting pan over two oven burners, which essentially rendered all of the duck’s fat. A drip pan under the duck minimized the risk of flare-ups. We also needed a two-step process to attain the right glaze flavor for our grilled duck. While the bird cooked, we used a sugar-free glaze made with soy sauce, sesame oil, and five-spice powder, and once the bird was cooked we brushed on a sweet second glaze that required only a few additional minutes to dry and darken to a deep mahogany.
Buying a duck is usually a simple process: Most stores only carry Pekin ducks. Keep a squirt bottle handy in case of flare-ups.
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