Chinese Roasted Duck Recipe with Chinese Steamed Buns

I’ve taken taking one of the most elaborate  (and delicious) Chinese dishes and created a no-fuss, simple recipe that anyone can make! Read on for how to make this Roasted Duck Recipe with fluffy Chinese Steamed buns too!

chinese roatsed duck and steamed buns

Why This Chinese Roasted Duck Recipe Is So Good!

  • It’s an easy take on the classic roasted duck dish. 
  • If you are tired of the same ol poultry, this is a great alternative to roast chicken.
  • Perfect for kitchen novices.
  • You can use your oven or a grill, so great for BBQ’s!
  • This recipe creates delicious and fluffy steamed buns using a nifty trick!

Chinese Roasted Duck Ingredients

  • Whole Duck
  • Kosher Salt & Pepper
  • Ginger
  • Garlic
  • Green Onion
  • Cooking Oil: rice, vegetable, canola or peanut.
  • Sourdough Biscuit Dough
  • White Vinegar
  • Chili or Plum Sauce

How To Make This Chinese Roasted Duck Recipe – Step By Step

 Season duck with salt and pepper, inside and outside. Cut away and discard any extra fat. Stuff the duck with the ginger and garlic. 

OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.

GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well – the duck is very fatty and you’ll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.

While the duck is cooking, prepare the scallions and bun.

SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl. Set aside.

CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.

BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.

BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.

SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.

Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.

 

 

a plate of roasted Duck recipe and Chinese Steamed Buns

 

 Chinese Steamed Buns Recipe with duck

An Easy Roasted Duck Recipe

Have you ever tried one of China’s most celebrated dishes – the sublime Roast Peking Duck with its crackling, crispy skin served in a fluffy Chinese steamed bun? It’s a complicated, multi-step recipe that involves air-drying the duck, blowing the duck to separate the skin from the body (essential to get the crackly-thin skin), pouring boiling water over the duck to tighten the skin, and roasting the duck while hanging (the duck, not you). If you’re interested, Serious Eats has an easier version.

I wasn’t interested in getting my version of the recipe to match Peking Duck, but rather to create a recipe that we could build on and that any kitchen novice to tackle. I distilled the dish to just 3 main ingredients.

1) duck
2) green onion (scallion)
3) bun made with a brilliant secret ingredient

Prep and hands-on cooking is less than 1 hour. (The duck will take longer in the oven, but it’s inactive, hands-off babysitting)

 

roasted Duck recipe and Chinese Steamed Buns on table

close up of Steamed Buns

The Perfect Roasted Duck

The original Peking Duck is slathered and basted with a sweet/salty liquid of soy sauce and honey. I opted to simply season the duck with salt and pepper. Why make it any more complicated than than, when the duck itself has such incredible flavor?

I’m using our outdoor wood-fired grill from Memphis Grills, which acts as our outdoor oven. Yes, it’s wood-fired! We use 100% hardwood wood pellets that fuel the grill. It’s cleaner and healthier than charcoal and gives everything we cook a natural wood-fired taste.

You can roast your duck in your oven or out in your BBQ grill.  The most foolproof method of cooking duck is low and slow to keep the meat moist and tender — and then finish off with a blast of high heat to crisp up the skin.

steamed buns on table

Green Onion Goodness

In Asian cookery, green onion (or scallion) is used more than just for garnish. Raw green onion, cut into very thin, long slivers  and soaked in ice-cold water adds curly crunch texture! Plus, soaking it in water mellows out the spicy/harsh flavor of raw green onion. Give it a try. Here’s a more in-depth post on how to do this as a garnish.

In addition to curly-crunchies, I also minced some of the green onion with salt and flash-cooked with smoking-hot cooking oil to make “Scallion Oil.” It’s easy. It takes 5 minutes.

delicious roasted Duck and Chinese Steamed Buns

Easy Chinese Steamed Buns

Okay, get ready for my secret ingredient. Prepared dough! This is a trick I learned from my Mom. A can of prepared sourdough biscuit dough creates light, fluffy, pillowy steamed buns!

All you have to do is roll out the dough discs into ovals and fold over. Steam for 8 minutes. Done.

The only thing missing now is the Sweet Chili Sauce, which you can make yourself, purchase (try finding Mae Ploy brand) or use purchased sweet plum sauce.

Top Tips For This Chinese Roasted Duck Recipe

  • Patience will reward you! Cook the duck low and slow for the most tender meat, then finish on high to crisp up.
  • Sew up the duck cavity after stuffing with garlic and ginger, it really enhances the flavors. 
  • You can use the oven or an outdoor grill.
  • Use prepared sourdough biscuit dough for your steamed buns – works a treat!

 

Check Out These Other Delicious Poultry Recipes

Roasted Duck with Chinese Steamed Buns Recipe Video

 

 

Smoked Duck with Chinese Steamed Buns Recipe

Servings: 8-10

Prep Time:45 minutes

Cook Time:2 hours

Ingredients:

1 whole duck
kosher salt and pepper
1 large bulb ginger, sliced
1 whole garlic bulb, cut in half
8 stalks green onion/scallion)
1/2 cup cooking oil (rice, vegetable, canola or peanut)
2-3 cans prepared sourdough biscuit dough
1 tablespoon white vinegar
Prepared Asian Sweet Chili Sauce or Plum Sauce

Directions:

Preheat oven or grill to 300F

1. To clean the duck, I like to give it a little salt rub to thoroughly clean the skin. Rub a handful of kosher salt all over the duck. Give that duck an exfoliating scrub! Rinse all salt away and pat dry. Season duck with salt and pepper, inside and outside. Cut away and discard any extra fat. Stuff the duck with the ginger and garlic. I like to sew the cavity shut, but it's not necessary.

OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.

GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well - the duck is very fatty and you'll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.

2. While the duck is cooking, let's prepare the scallions and bun.

SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl (like Pyrex or Corningware). Set aside.

CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.

BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.

3. Once the duck is cooked, remove from grill or oven and let rest while we steam the bun and make the Scallion oil.

BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.

SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.

4. Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.

0 from 0 votes
Chinese Roasted Duck Recipe
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
 
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: peking duck, roast duck, steamed buns
Servings: 8 servings
Calories: 540 kcal
Author: Jaden
Ingredients
  • 1 whole duck
  • kosher salt and pepper
  • 1 large bulb ginger sliced
  • 1 whole garlic bulb cut in half
  • 8 stalks green onion/scallion)
  • 1/2 cup cooking oil rice, vegetable, canola or peanut
  • 2-3 cans prepared sourdough biscuit dough
  • 1 tablespoon white vinegar
  • Prepared Asian Sweet Chili Sauce or Plum Sauce
Instructions
  1. OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.
  2. GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well - the duck is very fatty and you'll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.
  3. While the duck is cooking, let's prepare the scallions and bun.
  4. SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl (like Pyrex or Corningware). Set aside.
  5. CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.
  6. BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.
  7. Once the duck is cooked, remove from grill or oven and let rest while we steam the bun and make the Scallion oil.
  8. BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.
  9. SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.
  10. Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.
Recipe Notes

Patience will reward you! Cook the duck low and slow for the most tender meat, then finish on high to crisp up.
Sew up the duck cavity after stuffing with garlic and ginger, it really enhances the flavors.
You can use the oven or an outdoor grill.
Use prepared sourdough biscuit dough for your steamed buns - works a treat!

Nutrition Facts
Chinese Roasted Duck Recipe
Amount Per Serving
Calories 540 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 14g88%
Cholesterol 73mg24%
Sodium 126mg5%
Potassium 248mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 280IU6%
Vitamin C 5mg6%
Calcium 22mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.