Close-up photo of sliced marinated steamed duck breast on a plate

Succulent Marinated Steamed Duck Breast

Name: Succulent Marinated Steamed Duck Breast
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2
Cuisine: Asian-inspired
Ingredients: 2 pieces Duck breast (skin on); 3 tbsp Soy sauce (low sodium); 1 tbsp Honey; 1 tbsp Fresh ginger, grated; 2 cloves Garlic, minced; 1 tbsp Rice vinegar; 1 tsp Sesame oil; 2 tbsp Green onion, chopped; to taste n/a Salt; to taste n/a Black pepper, freshly ground

Home Page / Delicious Steam Cooking Recipes / How to Steam Duck

medium

25 min

Nutritional value per serving

Calories320kcal

Carbs4gram

Fat22gram

Protein28gram

Ingredients

Quantity

Duck breast (skin on)2 pieces
Soy sauce (low sodium)3 tbsp
Honey1 tbsp
Fresh ginger, grated1 tbsp
Garlic, minced2 cloves
Rice vinegar1 tbsp
Sesame oil1 tsp
Green onion, chopped2 tbsp
Saltto taste n/a
Black pepper, freshly groundto taste n/a

This recipe teaches you how to prepare a tender, juicy steamed duck breast marinated in a simple yet flavorful blend. Steaming is a gentle cooking method that keeps the duck moist and preserves the delicate texture. The marinade infuses the meat with savory and aromatic flavors. This recipe is beginner-friendly, requires standard kitchen tools, and uses commonly available ingredients. The total cost of ingredients is approximately $12, €11, £9, or ₹950. Each serving provides approximately 320 calories, perfect for a balanced diet. The dish is moderately easy to prepare and takes about 50 minutes including marination and cooking.

Preparation instructions

Prepare the Marinade

1In a bowl, mix the soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, chopped green onions, salt, and black pepper until well combined. This creates a flavorful marinade that tenderizes the duck and adds a savory, slightly sweet flavor.

Marinate the Duck

2Score the skin of the duck breasts with a sharp knife in a criss-cross pattern, being careful not to cut into the meat. Place the duck breasts in a zip-top plastic bag or a shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, preferably 2 hours, turning occasionally to ensure even marination.

Prepare the Steamer

3Fill a pot with about 5 cm of water and bring it to a gentle boil. Place a steamer basket over the pot, making sure the water doesn't touch the basket. Line the basket with parchment paper to prevent sticking. This setup will steam the duck breasts gently and evenly.

Steam the Duck Breasts

4Remove the duck breasts from the marinade, shaking off excess liquid. Place them skin-side up in the steamer basket. Cover with a lid and steam for 20 to 25 minutes. Check the internal temperature with a meat thermometer aiming for a minimum of 74°C (165°F) to ensure food safety. Steaming keeps the duck tender and moist.

Rest and Serve

5Once the duck reaches the safe internal temperature, remove it from the steamer and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, resulting in a juicy bite. Slice against the grain and serve with your choice of side dishes.

Cooking Tips

1Use a meat thermometer to check the internal temperature to ensure the duck is fully cooked and safe to eat.

2Avoid cross-contamination by using separate cutting boards for raw duck and other ingredients.

3If you don't have a steamer basket, use a heat-safe plate on a wire rack inside a pot with boiling water.

4You can substitute honey with brown sugar or maple syrup for a different twist.

Equipment

Sharp knife
Bowl for marinade
Zip-top bag or shallow dish
Pot with lid
Steamer basket or heat-safe plate and wire rack
Meat thermometer
Cutting board
Cooking tongs or spatula

Shopping List

[ ] Duck breast (skin on) – Approx. $10 for 2 pieces. Look for firm, fresh breasts with bright skin.
[ ] Soy sauce (low sodium) – Approx. $2. Choose a naturally brewed soy sauce for best flavor.
[ ] Honey – Approx. $0.50 for required amount. Use pure honey, not imitation.
[ ] Fresh ginger – Approx. $0.30. Select firm, unwrinkled ginger roots.
[ ] Garlic – Approx. $0.10 for 2 cloves. Fresh garlic bulbs are best.
[ ] Rice vinegar – Approx. $2 for a bottle. Choose seasoned or unseasoned per preference.
[ ] Sesame oil – Approx. $3 for a small bottle. Use toasted sesame oil for rich flavor.
[ ] Green onion – Approx. $0.50 for a bunch. Choose fresh, bright green stalks.
[ ] Salt and pepper – Pantry staples.

Total estimated cost: $12.40

FAQ

Can I cook the duck breast longer than 25 minutes?

Yes, steaming for a few extra minutes is fine, but avoid overcooking as the duck breast may become tough and dry.

Is it safe to eat duck breast medium rare?

For food safety, poultry should be cooked to a minimum internal temperature of 74°C (165°F). Consuming undercooked duck can increase the risk of foodborne illness.