Dinner thread?

[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.