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1Combine the first three ingredients, coat the duck and let stand 2 hours.
2Fill a steamer pan with water 1 1/2" deep. Place duck on rack breast side up, reserving marinade. Cover, bring water to boil and steam 30 minutes.
3Skim fat from steaming juice and reserve. Preheat oven to 400. Transfer duck to a baking dish and brush with reserved marinade.
4Roast uncovered 15 minutes. Lower heat to 350 and roast a further 40 minutes. Remove duck to a cutting board.
5Skim and discard fat from the pan juices. In a small pan, combine reserved steaming and roasting juices, bring to a simmer, add the starch mix and cook, stirring, until thickened.
6Cut the wings, legs and thighs at the joints, split the back in half and the breast into quarters. Arrange pieces on a platter and top with the gravy.