Shuley Posted December 3, 2017 Report Posted December 3, 2017 Seeing wilburpan’s turducken here and smoke n awe’s (over on the guru) reminded me that I have yet to cook duck. It is something that I have always enjoyed in restaurants and never at home. Then I saw them at my local sprouts so I got to planning. I looked through some Peking duck recipies but then came across traditional tea smoked duck. This intrigued me. Plus, I found out that the Chinese traditionally cook tea smoked duck to well done which was good because I was not so comfortable with cooking poultry to medium in my own home even if I will eat it in a restaurant (I am weirdly the same way about pork). Anyways, I got to putting together the rub (all ingredients are the same as Steven raichlan, cooking temp and time was a little different though) man I totally realized you can’t read what I wrote. The first row from top to bottom is sugar, salt, black pepper, then 5 spice powder, ground coriander, and cinnamon. Mixes that together then did a terrible job evenly distributing the rub on the duck. After pricking the skin all over a ridiculous amount of times (to try and fascilitate rendering the fat) the. I mixed together the “smoking mixture”. I put these in two packets because you are supposed to add it during two different stages of the cook. I also used a smoke pot with some pecan wood. then I set up the grill with the packet and smoke pot. and on went the duck at right around 300 sorry no flash on that picture. Then I had to add the second smoking packet a couple hours in and holy moly was this duck rendering a ton of fat. (I had a drip pan to catch most of it.)I also made a hoisin bbq sauce which was really good. And done. with some risotto and baby bok choy. Hubby’s plate and my plate. this was a really good meal and I would definitely do it again. 8
Bruce Pearson Posted December 3, 2017 Report Posted December 3, 2017 Shuley that looks delicious and those are some great photos. Thanks for posting that have a merry Christmas
Pequod Posted December 3, 2017 Report Posted December 3, 2017 Heck yeah, Duck! Reminds me it’s been almost a year since I’ve done a Duck. Time to correct that. Yours looks awesome! Here’s the one I did awhile back. Seems I submitted it for a guru challenge way back when.
tony b Posted December 4, 2017 Report Posted December 4, 2017 Great looking duck, Shuley! Please tell me that you save that wonderful duck fat for some special use? If you've never had potatoes roasted in duck fat, you have been missing out! I have been thinking about doing another Peking duck lately, but when I went to the market the other day hoping to get one on sale after Thanksgiving, they only had 1 left. It was one of the pre-brined ones with that 12% solution stuff, so it wouldn't have worked for a Peking duck. Unfortunately, the Asian market where I used to get them (with heads still on) has closed, so I need to find a new local source. To quote one of my favorite lines from "A Christmas Story" - "He's smiling at me!"
MacKenzie Posted December 4, 2017 Report Posted December 4, 2017 Shuley, I can just imagine the fun you had doing that cook and eating the rewards.
DennisLinkletter Posted December 4, 2017 Report Posted December 4, 2017 Duck fat to make popcorn is awesome too.. As is Foie Gras oil
Shuley Posted December 4, 2017 Author Report Posted December 4, 2017 17 hours ago, Pequod said: Heck yeah, Duck! Reminds me it’s been almost a year since I’ve done a Duck. Time to correct that. Yours looks awesome! Here’s the one I did awhile back. Seems I submitted it for a guru challenge way back when. Wow yours looks even better. Having the Asian slaw would have been awesome. Not to mention homemade tortillas.
Shuley Posted December 4, 2017 Author Report Posted December 4, 2017 20 hours ago, Bruce Pearson said: Shuley that looks delicious and those are some great photos. Thanks for posting that have a merry Christmas It was definitely a fun cook. I hope I get someone to want to try it the way others made me want to try it!
Shuley Posted December 4, 2017 Author Report Posted December 4, 2017 14 hours ago, tony b said: Great looking duck, Shuley! Please tell me that you save that wonderful duck fat for some special use? If you've never had potatoes roasted in duck fat, you have been missing out! I have been thinking about doing another Peking duck lately, but when I went to the market the other day hoping to get one on sale after Thanksgiving, they only had 1 left. It was one of the pre-brined ones with that 12% solution stuff, so it wouldn't have worked for a Peking duck. Unfortunately, the Asian market where I used to get them (with heads still on) has closed, so I need to find a new local source. To quote one of my favorite lines from "A Christmas Story" - "He's smiling at me!" I also love that line!! i didn’t save the fat. By the time I went out to clean it out (the next day) it wasn’t looking too good. It was extremely dark.
Shuley Posted December 4, 2017 Author Report Posted December 4, 2017 14 hours ago, MacKenzie said: Shuley, I can just imagine the fun you had doing that cook and eating the rewards. It was great! I love trying new things.
Shuley Posted December 4, 2017 Author Report Posted December 4, 2017 12 hours ago, DennisLinkletter said: Duck fat to make popcorn is awesome too.. As is Foie Gras oil That sounds awesome. I love the combo of “low” food popcorn. With “high” food, the duck fat. I’ll have to try that next time. I recently read about caviar and chips. That sounds really interesting as well
tony b Posted December 4, 2017 Report Posted December 4, 2017 Can SECOND the duck fat popcorn! It rules! You will not go back to plain butter ever again!
Tyrus Posted December 4, 2017 Report Posted December 4, 2017 Great cook, well planned and beautiful results as the pic show. Lucky husband!
Aussie Ora Posted December 11, 2017 Report Posted December 11, 2017 That looks fantastic might have to do a copy cat Outback kamado Bar and Grill
