Roasted Duck and Steamed Buns


Last week (technically 2 weeks) in Paris, the world leaders finally agreed on how to deal with the issue of climate change. So what does it have to do with my roasted duck? Well, it’s now December in D.C. and we are still in the mid 60F. The temperature has dropped slightly over the last few days, but will pick up again next week. Two years ago, we had a freezing winter that lasted 5 months. Arggg… how crazy is it?

I am glad we have a deal to limit the rise in global temperature. Meanwhile, when it’s temporary cool outside, we can have roasted duck. The aroma of five spices, garlic, shallot in the warm kitchen is really satisfying, especially in the winter. I usually serve the roasted duck with white rice, but today the kids specifically requested steamed buns “just like in the restaurant”. Alright then!

Roasted Duck

(adapted from Savoury Days) IMG_3332

1 duck (~4 lbs)

Marinate #1:
1 tbs minced garlic
1 tbs minced shallot
2 tbs oyster sauce
1 tbs sugar
1 tsp salt
1 tsp five spice powder
1 tsp ground pepper

Marinate #2:
1 tsp salt
1 tsp five spice powder

Marinate #3:
3 tbs molasse (or honey)
1 tbs water
1.5 tbs soy sauce
1 tsp ginger powder
1 tsp garlic powder
2 tsp rice vinegar
1 pinch of salt

  1. Mix all ingredients in Marinate #1 and marinate the duck’s cavity.
  2. Mix all ingredients in Marinate #2 and rub on skin.
  3. Dry the duck on a rack overnight.
  4. The next morning, in a small saucepan, heat all ingredients in Marinate #3.
  5. Pour hot mixture over duck, rub to cover skin.
  6. Let it dry for 4-6 hours
  7. Heat toven to 350F.
  8. Bake duck on a rack (breast side down) for about 25-30 minutes. Note: line baking tray with aluminum foil for easy cleaning later. 
  9. Turn over, and bake for another 25-30 minutes.
  10. Serve warm with white rice, or steamed bun (recipe below), shredded spring onion, and oyster sauce.

Steamed Buns

(adapted from MuLan)

240ml warm milk
2 tbs oil
200g all-purpose flour
160g bread flour
40g corn starch
1 tsp baking powder
2 tsp yeast
3 tbs sugar
Oil to brush
24 4″ square parchment paper pieces

  1. Whisk milk, oil, and yeast in a large bowl. Add all 3 types of flour and sugar. Knead for 5 minutes, then add baking powder. Knead until smooth and elastic.
  2. Transfer dough ball to a lightly greased bowl, cover with plastic wrap, let dough rest until doubled in size, about 45 minutes.
  3. Divide dough into 24 small balls (about 30g each)
  4.  Roll each ball into a thin circle, brush oil lightly on half of the circle, and fold.
  5. Use a towel to cover, and let them rest for about 30 minutes.
  6. Add boiling water to a steamer, steam dough balls for about 12-15 minutes.
  7. Serve warm with roasted duck.

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