Twice-Cooked Duck with Asian Flavorings
Why This Recipe Works
For our duck recipe, we wanted to render the bird’s fat but still have crisp, succulent skin. We wound up steaming the bird to render the fat. After one hour of steaming, the skin became taut as the fat underneath melted into the water below. When the skin began to pull away from the joint on the wing, the meat was fully cooked. In this duck recipe, the seasoning also melted into the meat, basting the bird with flavor. After cooling (the bird should be at room temperature before roasting), and brushing the bird with dark soy sauce to give it good color, it could be quick-roasted at a high heat to brown and crisp the skin, and reheat the meat.