Grill-Roasted Five-Spice Duck with Soy Glaze
Why This Recipe Works
While developing our grill-roasted duck recipe, we found that steaming the duck before transferring it to the grill for roasting helped reduce the total cooking time. Too much steaming made the meat dry and stringy, so we cut back the steaming time from 60 to 30 minutes. Since we couldn’t render all the fat by steaming, we had to prick the skin to help render the rest of the fat on the grill and thereby produce the wonderful, crispy skin that we desired for our grill-roasted duck recipe.