Sneak Peek: NEW Recipe! Grill Roasted Peking Duck

[Huskee]

As part of the benefits to your membership, our members get the first access to new recipes too! This recipe is not promoted anywhere except here. What's that mean exactly? The general public doesn't know it's there, so it's exclusive to you and you only. This will not be promoted anywhere else until December 11th.

We will begin posting links here in The Pit to brand new recipes that are added to the free site, giving our members a several day (sometimes weeks) jump!

Grill Roasted Peking Duck, by Clint Cantwell.

[RonB]

I need to try this. And thanx!

[DWCowles]

Thanks Huskee

[jgreen]

I tried this in Beijing, and have not found any of the local restaurants that prepare one as good. Look forward to trying. Thanks.

[HawkerXP]

Thank you!

[Troutman]

I buy roasted duck from my local Asian market routinely. It is totally awesome, kind of like fried turkey with crispy skin and tender meat. May be a bit greasy for some pallets but well worth eating and or cooking.

[EdF]

Nice one!

[Polarbear777]

I don’t get it. Why loosen the skin, put nothing under it and then tighten it again? Does this just make it tighter than it was before?

[RobertC]

Freeing the skin from the underlying flesh allows it to "slide" rather than tear, and allows subcutaneous fat to drain more easily. Tightening the skin after loosening helps stop uneven bubbling or ballooning so the appearance is smoother.

[Baker Dan]

I have a duck in the freezer. Thanks !

[RobertC]

1. I'm surprised that the recipe says that it will take 2-1/2 hours in a 325F cooker to bring the breast up to 165F. That seems long to me.

2. We used to remove the skin before cutting the meat, then trim the fat from the skin, then place the crispy skin back on top of the meat.

3. The article would read just as well and the recipe be just as delicious sans the fake Confucius quote.