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What are the Advantages of Roasting Duck in the Steam Oven?

Duck has a good layer of fat but the duck meat itself is not marbled with fat, so it benefits from long slow cooking to tenderize the meat without drying it out.

During the steaming process (one of my ways of cooking duck), the fat renders providing you with a very healthy and delicious cooking fat that can be stored in the refrigerator or freezer for about six months.

Potatoes and root vegetables roasted in duck fat are outstanding, but the fat can also be used for general cooking.

Ready to Steam-Roast a duck? Check out my recipe

Roast chicken with crispy skin, served with roasted potatoes and leafy greens on a decorative plate. Forks and a wood table in the background. — Steam-roasted duck with crispy skin served alongside roasted potatoes and greens.

OUR LATEST CONVECTION RECIPES

With the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option!

Roasted Cauliflower Empanadas

These crisp, flavorful roast potatoes coated in cornmeal, rosemary, and garlic are a wonderful accompaniment to any roast meat, but they can also be the star of the show for a meal without meat.

Cornmeal Herb Crusted Roast Potatoes

Sauteed cabbage and thinly sliced potatoes layered and baked together in chicken stock with cream develop a wonderful creamy texture. This gratin pairs well with many dishes, including baked ham, corned beef, sausages, and salmon.

Potato Cabbage Gratin

A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. You will only need a small butternut squash that weighs about 1 lb (450 kg).

Butternut Squash Gratin with Leeks and Apples