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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.

May 16 - 2021-58.jpg


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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Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.

*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.


Larissa Taboryski


1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.

Heat the steam oven in the Steam Mode 212°F. 

Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.

Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  

When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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