Peking duck?

[jlo]

Was the skin crisp? Whats your finishing technique? Do you take the lid off completely or crack it to let 'er rip?

[Ernest]

Crack it halfway open and let err rip!
Skin wasn't crackling but it was crispy. Next time I'll score it.

[Pork Lord]

OOOHHHH… Rendered duck fat, popes nose….then fry in ice water soaked, thinly sliced potatoes…ohhh…um *coughs*…sorry. Carry on.

[Curtis Ellzey]

Awesome!! I'm glad someone started this thread. My wife and I went on a trip to China last year, and when we were in Beijing went to a restaurant that was on the fancier side and had Peking duck for the first time. They were cooking it hanging on hooks over burning oak logs inside a large stone oven (I will upload photos of this when I get a chance). When I first read about the PBC, this was the first thing I thought about recreating! I think the PBC would be perfect for this. The duck was also served with a sort of creamy peanut sauce, and these little thin "pancakes" that you folded the meet up in almost like a soft taco. It was also accompanied by cold slivers of what I think were cucumber, carrots and kohlrabi. The scan was crispy and delicate and oh so flavorful, and the meet was melt in your mouth tender. I had never really had much duck before, but this was amazing! So I am cooking a pork butt tomorrow for pulled pork, and really looking forward to that, but afterwards I think my next cook will be Peking duck, so I'll report back when I do that. I also want to research what seasoning and sauce or glaze they use on the dock, and recipes for the sides (the sauce, pancakes and veggies) and will report back on that. In the meantime, I'll read through this thread and get some tips from what others have done here - thanks!

[Ernest]

Oh and you know what duck leftovers do? They make killer enchiladas....but that's neither here nor there



carry on

[Curtis Ellzey]

Those look FANTASTIC!!

[jlo]

How can I simulate the traditional technique with the PBC? They use fruit wood in a non smoking fire.

[jlo]

Planning on using these two recipes/resources http://www.vietworldkitchen.com/blog...up-a-duck.html http://www.seriouseats.com/recipes/2...ce-recipe.html

[Curtis Ellzey]

Okay, now for the photos from our visit to Duck de Chine in Beijing, China (not sure but it looks like the attached photos might be out of order so I numbered them).

01-04 show the restaurant. The large stone statues stood guard outside.

05 - The ducks were suspended over the burning logs. They're enclosed in this large stone oven, suspended by hooks. I believe they said the wood was oak. Also of interest was that they tied the bottom of the ducks somehow so that the juices INSIDE the skin didn't drip out, and kept the meat moist. Then, they reached in with long poles with hooks on the end and took the ducks out and cut the seal at the bottom of the duck and let the juices run out just before serving (not sure if they used the juices, but probably for something).

06 - The chef then carved the duck table-side and served it up on this cool duck-shaped platter. The skin (which looks like the duck's feathers in the presentation) was thin and crispy and delicious, and the meat was juicy and melt in your mouth (it's underneath the skin). You can see the thin "pancakes" in the wooden bowl in the background, thin, almost like crepes. So you take some duck meat, skin, slivered veggies and sauce and eat it almost like a soft taco. Mmmmm....

07 - The sauce was sort of like a Thai peanut (and plum?) sauce, silky, delicious!

08 - They served it with slivers of radish, white onion and cucumber.

09 - Fried rice as a side, cooked in a banana leaf.

10 - Strawberry, vanilla and chocolate ice cream atop a mango gelee for desert - so good!

11- Mao Tai, Chinese whiskey. I love whiskey, but I wasn't about to pay $8,000 for a bottle!

[David Parrish]

Curtis check this out: http://pitmaster.amazingribs.com/for...e-posting-tips

[Curtis Ellzey]

Hmm...I actually did click on that icon in the upper right to add the photos, not the one in the upper left, so not sure what happened. Also not sure why they posted out of order like that. I'm cooking up some pulled pork today, and plan to upload photos of that, so we'll see how that goes.
Thanks!

[jlo]

I want to eat here!

[Ernest]

How can I simulate the traditional technique with the PBC? They use fruit wood in a non smoking fire.

You could try using logs in the PBC. Or cook with the lid slightly ajar.

[jlo]

Gonna try using lump and crack the lid. Picking up 2 ducks today. Prep tonight for cook on Sunday

[jlo]

Ok. Got two Pekin ducks. Separated the skin from the neck down to the cavity to allow fat to render and drain. Scalded the skin with soy sauce, rice wine, maltose, lemon and water to tighten the skin back up. Used a hairdryer to dry excess moisture. Finally laquered the skin with soy sauce/maltose and hung the ducks outside in the PBC to dry. Its supposed to be 5 degrees Celsius outside tonight. Im in Ontario, Canada so its cool fall weather. Pictures to follow

[jlo]

Ok. Here are the pics. Will take some tomorrow to see how they look. Cook on Sunday!

[jlo]

Ducks have been sitting in the fridge uncovered for a day. I've put hoisin sauce, 5 spice powder, salt, spring onion and ginger in the cavity. Closed off cavity with bamboo skewers. Now they are being hung outside to dry in the cool breeze. Its 5 degrees Celsius outside.

[jlo]

3 courses of Peking duck 1st course is crispy skin wrapped in mandarin pancake with hoisin sauce and green onion/cucumber 2nd course: Lettuce wrap with pork and duck, ginger, water chestnut and shitake mushrooms 3rd course: Duck soup with ham, cabbage, rice noodle, ginger and green onion

[sfbay]

Wow !


I'm not a big fan of duck. But, every now and then I like to have it. That looks awesome!

I'm going to have to try it.

[Pit Barrel Cooker Co.]

Duck is one of the best meats off the PBC, just follow the PBC chicken video only difference being you would leave the duck whole. It's that simple, enjoy!