Steam-roasting is easy. Keep in mind that the 1st time you do this you'll need to keep an eye on the bird since there are so many variables with both duck (& goose). Moreso than I've found with chickens & turkeys. Ducks (& geese) that are the same weight can be shorter/thicker or longer/leaner - both situations will affect cooking times. The upside to this is that because of their fat content, it's nearly impossible to seriously overcook a domestic duck or goose. I'm sure however way you choose to cook yours it will come out just fine.
STEAMED-ROASTED DUCK
(adapted from Julia Child’s The Way To Cook)
Ingredients for basic variation:
One 4-1/2 to 5-1/2 pound duck
One lemon
Small handful of fresh thyme or sage (optional
Water
Special Equipment
Deep roasting pan large enough to hold the duck. Tight-fitting lid for pan OR double-strength aluminum foil to sub for same.
Roasting rack for pan
Procedure
Remove neck & giblets, if any, from duck & reserve for stock &/or pet treats if you wish. Pull/remove all loose fat out from the cavities of the duck (save for later rendering if you wish). Prick bird lightly all over – you just want to penetrate the skin & underlying fat, not the meat. Juice lemon & rub bird inside & out with lemon juice; leave juiced lemon halves inside cavity.
Place the duck, breast-side down, on a rack in a roasting pan placed on the stovetop over two burners. Add an inch or two of water (you don’t want water touching bottom of bird) & bring to a boil. Cover pan tightly with lid or foil. Reduce heat & allow bird to steam for 30-40 minutes, checking on the water level occasionally & adding more if it’s starting to boil off.
Remove the steamed duck to a platter to cool while you preheat oven to 375 degrees. Pour the liquid out of the roasting pan & discard or reserve for future use (you will have at least a cup of pure duck fat, which will rise to the surface (skim off & save the fat in the fridge or freezer for sautéing potatoes or other root vegetables; use the liquid in stocks &/or soups).
When duck has cooled a little & oven is ready, return duck to rack in roasting pan, breast side up this time, & add the fresh herbs, if using, to cavity. Place pan in oven, uncovered, & roast until duck is nicely browned & done (basically, juices run clear, interior temp without touching bone is around 175 – but some folks like their duck rarer). Depending on size of bird, approximately 30- 40 minutes more.