Twice cooked whole roast duck

Sofia says, 'I love this recipe! Its a fabulous way to enjoy duck as all the fats drip away into the steamer. And, don't worry about not having a steamer big enough for a whole duck − I insert a rack into my wok and steam the duck in the wok with the lid on. After roasting, the duck is golden brown and crunchy on the outside, yet deliciously moist inside.

'I've tried and tested this recipe time and time again − it's a sure fire winner every time!'

Serves 4

Preparation | cooking time: 1 hour 15 minutes | Difficulty: Easy


  • 1 x whole duck
  • ½ purple cabbage
  • 500gms green beans
  • Salt and pepper
  • 20gm butter.


  • Prepare steamer and place on high heat
  • Pierce the skin of the duck breast and truss its legs
  • Once steamer has reached boiling point place whole duck inside breast side down for 30 minutes
  • Finely slice cabbage, tail beans, and set aside
  • After steaming for 30 minutes, remove duck from steamer to rest for 10-15 minutes
  • Preheat oven to 240°C
  • Place duck on trivet and pat dry skin for roasting
  • Place into hot oven for at least 30 minutes or until skin browns
  • While duck is roasting, blanch beans for 1-2 minutes in salted water
  • Sauté beans and cabbage with butter, salt and pepper for around 15 minutes
  • Serve duck immediately, accompanied by cabbage and beans.

Recipe and image source

Recipe: Tom Niall