Ding, Ding, Ding - Peking Duck Round 2
Greetings and salutations.
I am sure that we all remember the black thing was supposed to be a Peking Duck from a short time ago. Well this my friends, is my second attempt at Peking Duck. New duck, new recipe, better results but still not what I remember. Anyway,,,
Here is the new quacker. This one came in at 4.99 pounds, the recipe said a 5-6 pound duck so this works.
Once again boiling water comes into play. But instead of dipping the duck into the water several times you pierce the skin of the duck and pour the boiling water over it. I am good but not good enough to take a photo and pour boiling water at the same time.
Once the duck has been doused with the water you let it sit for a few minutes.
Next you pat the duck dry and place it in a baking pan on a roasting rack. You would think with all the kitchen stuff I have that I would have a roasting rack, nope.
Next you make your sauce. This was 6 tblsps of honey, 6 tblsps of water, 4 tblsps of Chinese 5-Spice powder, 2 tblsps of brown sugar and 2 tblsps of soy sauce.
You brush the duck with the sauce and let it sit for 15 minutes, and brush again. Keep repeating this process until you have used 1/2 cup of the sauce.
This is the quacker after all that saucing. At this point you put it, uncovered, into the refrigerator for the night.
I cooked it longer than the recipe called for and at a lower temperature. It came out very dark but not black.
As I cut into I noticed that it was still very moist. The steam from the duck is making the photo blurry.
I got a couple of pieces on the place before I added the veggies. The taste was much better than the previous effort but it still not quite there. Stay tuned for another round.
I am sure that we all remember the black thing was supposed to be a Peking Duck from a short time ago. Well this my friends, is my second attempt at Peking Duck. New duck, new recipe, better results but still not what I remember. Anyway,,,
Here is the new quacker. This one came in at 4.99 pounds, the recipe said a 5-6 pound duck so this works.
Once again boiling water comes into play. But instead of dipping the duck into the water several times you pierce the skin of the duck and pour the boiling water over it. I am good but not good enough to take a photo and pour boiling water at the same time.
Once the duck has been doused with the water you let it sit for a few minutes.
Next you pat the duck dry and place it in a baking pan on a roasting rack. You would think with all the kitchen stuff I have that I would have a roasting rack, nope.
Next you make your sauce. This was 6 tblsps of honey, 6 tblsps of water, 4 tblsps of Chinese 5-Spice powder, 2 tblsps of brown sugar and 2 tblsps of soy sauce.
You brush the duck with the sauce and let it sit for 15 minutes, and brush again. Keep repeating this process until you have used 1/2 cup of the sauce.
This is the quacker after all that saucing. At this point you put it, uncovered, into the refrigerator for the night.
I cooked it longer than the recipe called for and at a lower temperature. It came out very dark but not black.
As I cut into I noticed that it was still very moist. The steam from the duck is making the photo blurry.
I got a couple of pieces on the place before I added the veggies. The taste was much better than the previous effort but it still not quite there. Stay tuned for another round.
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