snapshotmd
10-31-2005, 02:04 PM
I just made my version of Peking Duck last nite on my rotiss. The short story is it turned out really good! I know I should’ve taken pictures but forgot to do so in my haste to prep everything for my guests; Sorry. :(
There were several compounding factors.
Things to my advantage:
- I’m Chinese and grew up that way. I’ve had Peking Duck a few times and know what a well done bird looks like.
- I had the wisdom of my father, a Chinese cook book, and Bobby Flay’s “Boy Gets Grill” book.
- I’m cooking on a Weber w/ rotiss.
- The duck was fresh, not frozen.
Things NOT to my advantage:
- It was my first duck.
- The damn thing cost me $36 at Wegman’s. I didn’t realize it cost so much cuz I just saw it, thought “I never made duck before”, and just grabbed it without looking at the price. :o Later after I took it out of the packaging and threw it away, I looked at the receipt and almost had a heartattack. I learned later that the frozen version was about $15 to $20.
- Although my dad knows the recipe, he doesn’t have the ability to tell me exactly how much of an ingredient to put in; he does everything by eye.
- Most of the people I talked to who’ve tried duck didn’t like it cuz it was too greasy.
- My wife just happened to invite her freeloading, refrigerator raiding brother over for dinner; again, reaping the benefits of an expensive meal and my hard work without due appreciation. :mad:
Here’s what I ended up doing, basically the liquid parts of Bobby Flay’s recipe:
1 cup Hoisin sauce
½ cup soy sauce
¼ cup water
¼ cup ketchup
3 tbsp rice wine vinegar
2 tbsp Honey
6 thin slices of ginger
Set the duck out on a rack and a shallow pan in the refrigerator uncovered to dry out the skin.
Mixed all ingredients above in a sauce pan and simmered it for 10 mins. Let it cool and brush on duck inside and out. Return to fridge and let the 1st coat dry. Continue this until you get a nice rich color. For me, I waited 6-8 hours between coats and used about 4 coats.
Preheat grill to 350 to 375 deg indirect. It is very important to place a drip pan underneath. I ended up with about a quarter inch of grease in a 9x12 pan.
All prep probably took me 36 hours until I poked a spit thru it and turned it.
After an hour, the bird was done. It had a nice rich dark brown glaze to it. I carved it up and served it Fajita style with scallions, red peppers, alfalfa sprouts, lettuce, jalapenos, and sour cream. Delicious! :mouthwate
The thing that went wrong was the skin was supposed to be crispy. It could be any number of things but I’m thinking it’s probably cuz the drip pan was too close and the grease just splattered back on the bird. I’m a little nervous about relying on the small Weber pan under the grill; I’ll have to think this one thru.
snaps
There were several compounding factors.
Things to my advantage:
- I’m Chinese and grew up that way. I’ve had Peking Duck a few times and know what a well done bird looks like.
- I had the wisdom of my father, a Chinese cook book, and Bobby Flay’s “Boy Gets Grill” book.
- I’m cooking on a Weber w/ rotiss.
- The duck was fresh, not frozen.
Things NOT to my advantage:
- It was my first duck.
- The damn thing cost me $36 at Wegman’s. I didn’t realize it cost so much cuz I just saw it, thought “I never made duck before”, and just grabbed it without looking at the price. :o Later after I took it out of the packaging and threw it away, I looked at the receipt and almost had a heartattack. I learned later that the frozen version was about $15 to $20.
- Although my dad knows the recipe, he doesn’t have the ability to tell me exactly how much of an ingredient to put in; he does everything by eye.
- Most of the people I talked to who’ve tried duck didn’t like it cuz it was too greasy.
- My wife just happened to invite her freeloading, refrigerator raiding brother over for dinner; again, reaping the benefits of an expensive meal and my hard work without due appreciation. :mad:
Here’s what I ended up doing, basically the liquid parts of Bobby Flay’s recipe:
1 cup Hoisin sauce
½ cup soy sauce
¼ cup water
¼ cup ketchup
3 tbsp rice wine vinegar
2 tbsp Honey
6 thin slices of ginger
Set the duck out on a rack and a shallow pan in the refrigerator uncovered to dry out the skin.
Mixed all ingredients above in a sauce pan and simmered it for 10 mins. Let it cool and brush on duck inside and out. Return to fridge and let the 1st coat dry. Continue this until you get a nice rich color. For me, I waited 6-8 hours between coats and used about 4 coats.
Preheat grill to 350 to 375 deg indirect. It is very important to place a drip pan underneath. I ended up with about a quarter inch of grease in a 9x12 pan.
All prep probably took me 36 hours until I poked a spit thru it and turned it.
After an hour, the bird was done. It had a nice rich dark brown glaze to it. I carved it up and served it Fajita style with scallions, red peppers, alfalfa sprouts, lettuce, jalapenos, and sour cream. Delicious! :mouthwate
The thing that went wrong was the skin was supposed to be crispy. It could be any number of things but I’m thinking it’s probably cuz the drip pan was too close and the grease just splattered back on the bird. I’m a little nervous about relying on the small Weber pan under the grill; I’ll have to think this one thru.
snaps