Chinatown Steamed and Roasted Duck

Chinatown Steamed and Roasted Duck

This clay pot roasted and Steamed Duck is made in VitaClay clay pot ÔÇťzeroÔÇŁ pressure slow cooker.┬áThe best ever tender juicy and yet most flavorful Chinese steam Roast Duck is quick and┬á┬áeasy to make! A must try at home!

Duck meat is richer in most vitamins compared to chicken meat. Duck provides almost three times more vitamin B1 and over two times more vitamin K. Other vitamins found in higher amounts in duck meat include vitamin B2, vitamin E, vitamin A, and folate. Duck also contains vitamin D, which is absent in chicken.

This Recipe courtesy by Tyler Florence / food network has been modified by cooking in vitaclay clay crock pot slow cooker in an hour and 15 minutes.

Double the purpose to use duck carcass to make nutritious duck bone broth. 

From a traditional Chinese medicine perspective, duck is a Yin tonic thatbenefits the Kidneys and Lungs, neutral in temperature with a sweet, salty flavor - strengthening the body and tonifying deficiency, increasing┬á┬áenergy, strengthening yin and reducing┬ápuffiness. It is good for energy recovery, to help relieve┬ácoughing and water retentionÔÇŽ

Serve this with rice, or quinoa and fresh made veggies like steamed kale and roasted cauliflower is optional.


  • 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


1. 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.

2. Load the duck to your VitaClay pot.
Add 2 cups water.
Set on fast or stew to cook for 1 hour. Or the duck is done when an instant-read thermometer placed in the thickest part of the thigh registers 175 F.

3. In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.

4. Preheat the oven to 425 degrees F. (Or 375 F for 30 minutes)

5. Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 15-20 minutes, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.

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