Can anyone give me recipe for steam roasted duck?
Chinatown Steamed and Roasted Duck 1 whole (4 to 5 pound) duck 1 tablespoon Chinese five-spice powder 2 teaspoons sugar 2 teaspoons salt 5 big slices fresh ginger 4 garlic cloves 1/2 bunch green onions 1 tangerine,peel cut in big strips 1/4 cup rice vinegar 1/2 cup honey 1/2 cup soy sauce Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin. Place
