Sav Posted January 22, 2015 Report Posted January 22, 2015 Gday all, had a crack at Peking Duck, roasted at about 350F for 50 min. Used the traditional flavourings and the taste was good although it could have done with a little more rendering (higher temp), might take another go to get it right... 1
wilburpan Posted January 22, 2015 Report Posted January 22, 2015 That looks great! I’ve found that bumping the temperature up at the end of the cook gets you crispier skin. Where did you get the rack for your duck? I saw one like yours in this video, but can’t seem to find a place that sells something like that. http://youtu.be/xp-kzew2Ewg?t=1m21s
CeramicChef Posted January 22, 2015 Report Posted January 22, 2015 Save - that is one fine looking Peking Duck cook. Any left overs you could send my way? Very nice cook. Kudos!
tony b Posted January 22, 2015 Report Posted January 22, 2015 Did you do it traditional style? If so, how did you pump up the skin? I've always had trouble with that part of the process. Listen to Wilburpan, he's the master of Peking Duck!!
Sav Posted January 23, 2015 Author Report Posted January 23, 2015 Thanks fellow Grillers, The duck was still a little too fatty for my taste this time although the skin was good and crisp, next time I'm going with a higher temp from go to woe to really render it. Wilbur the Duck Rack came about courtesy of your first duck post, I checked it out on the vid you suggested, went down to the supermarket and measured up a few ducks for the specs (got a few strange looks while duck measuring) made a mock up and had my local stainless steel guy bend one up. If you want photos or specs of the rack let me know. Yes it was done authentico, the list of ingreidents is a mile long. Also I've got a compresser in the shed for the motorbikes and it came in handy for blowing up the birdy, I wasn't too sure where to feed in the air so I just stuck the nozzel in the neck area between the skin and the flesh and up she went. it worked a treat and seperated all the skin from the bird in seconds. Seasoned it, scalded it and spent another 24 hours drying it. 1
tony b Posted January 23, 2015 Report Posted January 23, 2015 Sounds like you're also a Master at Peking Duck. And, tricked out accessories, too - DAMN! Wish I had a compressor or a good manual pump (bike) to pump up the skin. It would certainly work better than anything I've tried so far.
wilburpan Posted January 23, 2015 Report Posted January 23, 2015 Wilbur the Duck Rack came about courtesy of your first duck post, I checked it out on the vid you suggested, went down to the supermarket and measured up a few ducks for the specks (got a few strange looks while duck measuring) made a mock up and had my local stainless steel guy bend one up. If you want photos or specks of the rack let me know. I would love specs and photos! Thanks!
Sav Posted January 25, 2015 Author Report Posted January 25, 2015 We used 8 and 10mm rod. I had some feet welded on the base to stop the rack from dropping through the grill bars while turning the duck to obtain an even colour.
GrillingMontana Posted January 25, 2015 Report Posted January 25, 2015 Amazing looking cook! After reading this thread, I will have to up my process big time when planning my cooks.
tony b Posted January 25, 2015 Report Posted January 25, 2015 Amazing looking cook! After reading this thread, I will have to up my process big time when planning my cooks. Don't fret it. This isn't "Beat Bobby Flay." Just cook tasty food for your friends and family; that's all that truly matters!
