Suggestions for Duck

[CosmicMiami]

So wifey wants to do a duck for Noche Buena (that's Christmas Eve LOL). We're also doing a traditional Dominican dinner. A couple years ago on Christmas Day we ate at a Chinese joint in NYC (only thing open) and had a whole duck. So she wants to recreate that.

Not a lot of choices on short notice besides the frozen varieties. I got one one of those. Now I'm wondering what exactly to do with this thing. It's not a head on, feet on thing that one would see in A Christmas Story.

Thinking of smoking it for a little bit and then finishing in the broiler to crisp.

Any easy suggestions? Thanks and Merry Christmas.

[Bumper]

CosmicMiami Steven Raichlen's Project Smoke for Tea-Smoked Duck on the Pit Barrel Cooker is on my 'must do list'. He has a clip on youtube (not sure if we can post these links but comes straight up with a quick search). It should come out closer to what you had at the restaurant I am guessing. The true Peking duck process is a multi-day process involving some extended pre cook hanging.

[Atalanta]

Don't do the pre cook hanging. NO NO NO!!! My mom and step dad did that once and just thinking about it still makes me gag. :&

[Bumper]

Atalanta not sure I understand? It is the traditional way they are prepared.

[CosmicMiami]

CosmicMiami Steven Raichlen's Project Smoke for Tea-Smoked Duck on the Pit Barrel Cooker is on my 'must do list'. He has a clip on youtube (not sure if we can post these links but comes straight up with a quick search). It should come out closer to what you had at the restaurant I am guessing. The true Peking duck process is a multi-day process involving some extended pre cook hanging.

Cool project. I'm not looking to recreate what we had in C-Town NYC. Looking for an easier preparation. I will put the tea smoke project on the back burner.

[EdF]

Might check out this one. Organized for in the kitchen, but probably not too hard to adapt to outside. http://www.cookstr.com/Asian-Recipes...h-Hoisin-Sauce

[Ennabe]

Hi EDF, This is a dead link (no longer exists). Thanks anyway.

[EdF]

Odd. I just clicked on it, and got there. There is an annoying popup that happens first, but can be closed on its upper-left. You may have popups blocked?

[lschweig]

I did one a while back in the PBC and it was pretty good. I do know that MBMorgan does duck regularly and may chime in for you.

[Thunder77]

I hear a lot that you should score the skin, to let the fat render out, since duck has a lot of fat on it.

[lschweig]

Yes, after I did my cook a number recommended scoring as well as piercing the skin to let the fat render, but I am only a humble beginner.

[HorseDoctor]

Hands down the best way I've found to roast a duck! http://www.thehungrymouse.com/2009/0...o-crispy-skin/ Should be able to adapt to an outside grill if you can control temp well enough. Can also tweak flavors to your liking! Be sure to collect the duck fat for future use! Have fun!

[Potkettleblack]

I've known the Hungry Mouse since before she blogged, back in high school. Nice to see folks linking her stuff. She's great.

[Rick Wenzl]

I normally quarter and grill a duck Simon and Garfunkel rub is good for a first time, score the duck skin in a checkered pattern about 1/2 inch apart, watch for flare ups duck has a lot of fat in it almost as bad as bacon and just as good.

[fuzzydaddy]

Rick Wenzl We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa Thanks!

[Atalanta]

When they weren't trying to kill us with hung duck, they would cook the duck in a clay pot. Super duper fatty, a lot like goose. If I were to do on the grill, I would two zone and put a deep pan under it to catch the copious drippings.

[Atalanta]

Bumper - They did something very wrong. The duck was hanging from the rafters in the basement and after a few days, I won't try to describe the smell. Cooking only made it worse. It was the only time I ever won the "refuse to eat" battle.

It was surprising because my mom was a professional cook and her husband was a talented amateur. Their excuse was that the duck was frozen first. They never tried that again.

CosmicMiami et. al - I mentioned this topic to my BF (who also worked for years in a Chinese restaurant) and he said they'd pump air under the skin to loosen it so they could pull out some of the fat.

[Potkettleblack]

The air pumping is to loosen the skin so the fat renders in cooking and the skin crisps. The ChefSteps folks used an air compressor.

[Bumper]

Ahh fair enough and understandable given that experience. I will be trying the traditional Peking duck recipe but I will be hanging it in a temperature and humidity controlled fridge. I have both units but need to get a third fridge to set it up (the second is my brewing fridge!)