Dinner thread?

[bunji]

@Beaker Looks bloody great mate ,when you have time can you put up a bit of run down on how you cooked your version of Peking / Crispy Duck ,l am keen to have a crack at it .

[Beaker]

@Beaker Looks bloody great mate ,when you have time can you put up a bit of run down on how you cooked your version of Peking / Crispy Duck ,l am keen to have a crack at it .

Pretty easy, but time consuming.....

So, in a wide pot, about 2 litres water, thum sized bit of ginger (cut into slices - the Mrs likes hot water and ginger to drink, so I trimmed all the crap bits off a big piece, and used them), teaspoon of five spice powder, 1/4 cup soy sauce, 3-4 T rice wine (could use rum or bourbon) 2-3 T brown sugar, and 5 T corn flour.
Get it boiling.
Tie some string around duck neck. Will be used for hanging.
Hold duck above pot, and use a soup ladle to pour water mix over duck, while not dunking duck in pot. Cover all the duck, and keep doing for about 5-10mins. (I take the extractor fan filter out, and there's a bracket inside the fan unit that is above the stove, and I put a metal hook onto this instead of holding.)
Not trying to cook the duck here, just to get the fat moving in the skin, and getting some of the mix to stick.

Then hang in a cool windy place for 18-24 hours. I use my smoker, with a computer fan blowing in.

Then, onto a roasting dish with a rack. Preheated oven at 220 c, for about 1 hour. Rest for 20-30mins, then cut up.

[bunji]

Pretty easy, but time consuming.....

So, in a wide pot, about 2 litres water, thum sized bit of ginger (cut into slices - the Mrs likes hot water and ginger to drink, so I trimmed all the crap bits off a big piece, and used them), teaspoon of five spice powder, 1/4 cup soy sauce, 3-4 T rice wine (could use rum or bourbon) 2-3 T brown sugar, and 5 T corn flour.
Get it boiling.
Tie some string around duck neck. Will be used for hanging.
Hold duck above pot, and use a soup ladle to pour water mix over duck, while not dunking duck in pot. Cover all the duck, and keep doing for about 5-10mins. (I take the extractor fan filter out, and there's a bracket inside the fan unit that is above the stove, and I put a metal hook onto this instead of holding.)
Not trying to cook the duck here, just to get the fat moving in the skin, and getting some of the mix to stick.

Then hang in a cool windy place for 18-24 hours. I use my smoker, with a computer fan blowing in.

Then, onto a roasting dish with a rack. Preheated oven at 220 c, for about 1 hour. Rest for 20-30mins, then cut up.

Thank mate l will give it a crack ,doing the skin is very similar to how we do out pork crackling & belly to get a spot on crunchy crackling with out being greasy .I will use my smoker the same way ,is there a particular duck breeds better than others ?Have you tried it with wild ducks?

[Beaker]

Thank mate l will give it a crack ,doing the skin is very similar to how we do out pork crackling & belly to get a spot on crunchy crackling with out being greasy .I will use my smoker the same way ,is there a particular duck breeds better than others ?Have you tried it with wild ducks?

Duck breed - canter Valley ducks from supermarket, are very good. This was a quacker duck, not as good. Not big and meaty like canter Valley ones.
Never tried a wild duck. I think I'm shooting next season, so maybe I'll give it a go, but would have to be a good bird. Fatter the better.

As for crackle....

[Marty Henry]

Duck breed - canter Valley ducks from supermarket, are very good. This was a quacker duck, not as good. Not big and meaty like canter Valley ones.
Never tried a wild duck. I think I'm shooting next season, so maybe I'll give it a go, but would have to be a good bird. Fatter the better.

As for crackle....

Eight or has a lot of Peking ducks, too many he says a cull is in the offing and seeing these are fed all the time so that's got to be tried.

[veitnamcam]

I just stirred the whole lot up and drank it.

[kukuwai]

I just stirred the whole lot up and drank it.

Re-hydration

Sent from my SM-G950F using Tapatalk

[Beaker]

Tonight's dinner was a rolled pork belly on the spit.
Tried a new way, with making a spice/herb paste for the middle (fresh ginger, fresh temuric, fresh sage and basil, green onion, salt and pepper, a chilli, some oil and water - blended to a paste).
Normal crackle prep - hot water pour over, pat dry, then poke heaps of hole in the skin.
Then paste on the meat side, roll up and tie. Rub outside with salt. Into fridge over night uncovered to dry.

Today, on bench for 45mins, then onto bbq, For 1 hour 20, then heat off and left to turn for another 30 mins. Inside to bench for another 30,then sliced.

Came out bloody nice. In fact I think the most juicy one I've cooked.