tomahawk66 Posted August 25, 2015 Report Posted August 25, 2015 I'm excited to try Sijiminfu. Over the last 12 years in China I've tried most places; the big ones like Da Dong and Quan Ju De as well as many small independent ones. Previous favorites include a small family run place in Nanjing (yep, I know: my favorite Beijing duck is in Nanjing, but hey, They've got great ducks there!) I live in Shanghai but have a Beijing trip next month and I'll put this on the top of my list as I LOVE Beijing duck! Sent from my iPhone using Tapatalk
tomahawk66 Posted August 25, 2015 Report Posted August 25, 2015 First of all, the skin was mostly good, but there were some areas that were not as brown as I would have liked. There are several factors that could have led to this. The big one is the shortened air drying time. I don’t think there’s any good way of shortcutting this step. I've heard that a hairdryer can work as a shortcut: not perfect but can bring the time down in a pinch. You've given me a bright idea! I have a big duck in the freezer and was looking for inspiration. My in-laws are staying with us at the moment from North East China so I think I'll try your method. Although I don't have a KK yet so the rotisserie on my electric oven will have to suffice... 😠Sent from my iPhone using Tapatalk
mk1 Posted August 25, 2015 Report Posted August 25, 2015 Not to totally derail the excellent Peking Duck cook thread but you can also use the whippits to make a sous vide cooked scrambled egg fluff....among other alternative uses.
tony b Posted August 25, 2015 Report Posted August 25, 2015 Not to totally derail the excellent Peking Duck cook thread but you can also use the whippits to make a sous vide cooked scrambled egg fluff....among other alternative uses. That sounds interesting and fun to do. Dammit, another f-ing gadget to buy and find a home for in my kitchen!!!
wilburpan Posted August 26, 2015 Author Report Posted August 26, 2015 I'm excited to try Sijiminfu. Over the last 12 years in China I've tried most places; the big ones like Da Dong and Quan Ju De as well as many small independent ones. Previous favorites include a small family run place in Nanjing (yep, I know: my favorite Beijing duck is in Nanjing, but hey, They've got great ducks there!) I live in Shanghai but have a Beijing trip next month and I'll put this on the top of my list as I LOVE Beijing duck! I hope you like Sijiminfu half as much as I did. I know that they have 3-4 locations in Beijing. The one I went to was located near the north end of the Wangfujing mall. They had a few different ways of preparing Peking duck, each more elaborate than the last. Go for the most expensive option. They also had a stir fried duck liver dish on the menu that was amazing. Based on my experience, I think it’s impossible to order a bad dish there.
wilburpan Posted August 26, 2015 Author Report Posted August 26, 2015 How do y'all think canned air would work on the duck? I had spent last night looking into Whip-its and canned air, and then I was reminded that one way of doing this was to use a bicycle pump. I know what I’ll be doing the next time I make duck. Using a bike pump should also avoid the water/oil nastiness from using a compressor.
CeramicChef Posted August 26, 2015 Report Posted August 26, 2015 I had spent last night looking into Whip-its and canned air, and then I was reminded that one way of doing this was to use a bicycle pump. I know what I’ll be doing the next time I make duck. Using a bike pump should also avoid the water/oil nastiness from using a compressor. I'd put those boys of yours on the business end of that bicycle pump! Nothing like a good life lesson. Everything has a price!
