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How to Roast a Whole Duck in the Steam Oven

The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven, so you can enjoy a delicious feast without having to face a major clean-up. 

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1 whole duck


Here are the important steps for success for roasting a 4 - 5lb duck.

  • Season the duck a day in advance with kosher salt and your preferred seasoning

  • Set the duck on a rack in a shallow pan at least 2” high (to contain the rendered fat) and cover loosely with a sheet of parchment or wax paper and refrigerate overnight.

  • Let the duck sit outside of the refrigerator an hour or more prior to cooking.

  • Heat the Combi Steam Oven in the Combination Convection Steam Mode 325 degrees.

  • Set the timer for 1 hour 15 minutes. If your oven has a temperature probe, insert into the thickest part of the breast not touching bone (can be tricky with a duck) and program to 155 degrees.

  • Carefully remove the pan from the oven, set the rack with the duck on a rimmed baking sheet and carefully pour the rendered duck fat into a small bowl or measuring cup.

  • Change the oven Mode to Convection NO Humidity, 425 degrees.

  • Brush the duck with some of the rendered duck fat, slide the pan into the Combi Steam Oven and cook for another 25 - 30 minutes until golden. Allow the duck to rest for at least 10 minutes before carving into sections for serving.

While the duck is cooking in the final stage, you can toss potatoes or other root vegetables with some of the rendered duck fat and roast them in the Convection Roast or Bake Mode, 375 degrees. Greens such as kale or broccolini can be combined with the potatoes for the final 8 - 10 minutes of cooking.

Convection Method

This same method of cooking the duck at a low temperature in the initial cooking stage and finished with high heat can also be done in your Convection Oven. Follow the same steps as noted above using these Oven Modes and Temperatures. Cooking the duck at low temperatures using Convection will ensure the juice stays in the meat, finishing at high temperatures in the more drying Radiant heat, ensures a nice crispy finish.

Convection Roast 325 - 1 hour 15 minutes

Regular Roast or Bake 425 - 25 minutes


Larissa Taboryski

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.

The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.


Larissa Taboryski


For the BBQ sauce

2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water

For the turkey

2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)


A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.

Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.

Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.

Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 

Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.

In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.

Serves 4 - 6

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