Looks delicious.
Cantonese Duck
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Cracker of a Quacker…...
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hmm... my fermenting fridge is currently empty... could be the perfect excuse to hang a duck
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Do it!
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Whohung Wun!
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Giraffe duck !
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So all that effort and I forgot to pierce the skin to let the fat render out. Also the kamado was too humid so the skin didn't crisp up that much... without the crispy skin it's just a fancy chicken I tried a quick plum glaze towards the end but that probably made things worse instead of better
The plum sauce I made to go with was nice though.
I think next time if I go through the effort I'll use a pump to separate the skin and cook it in either the Weber or the oven.... and possibly finish it like they do in the Chinese restaurant with some hot oil if I'm still not happy with the skin
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I wonder if a looft would have helped the skin. Either way, it looks scrumptious.
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I wonder if a looft would have helped the skin. Either way, it looks scrumptious.
I did think about that but decided against it as it would burn the glaze that I ended up adding. The glaze also ruined my fat collection underneath... moral of the story.... don't add a glaze
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Looks good though mate!
could of told us it was crispy I would of believed you
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Looks good though mate!
could of told us it was crispy I would of believed you
The taste was good, it looked good... but my favourite part of the duck is the crispy skin... Can't lie about it when I stuff it up
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or the oven....
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The idea of finishing with hot oil is interesting. Would love to know if anyone tries this.
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post has been reported.
The idea of finishing with hot oil is interesting. Would love to know if anyone tries this.the chip shop near where I lived in the UK would finish their duck in the deep fryer
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That would work, even in a wok you could half fill and spin the duck around or ladle oil over.
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That would work, even in a wok you could half fill and spin the duck around or ladle oil over.
yeah I think it's normally done with a wok of hot oil that is ladled over the duck
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yeah I think it's normally done with a wok of hot oil that is ladled over the duck
Yep have seen this method in action when I was selling crays to the Chinese Restaurants all over town.
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