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Duck......
Nov. 1st, 2004 11:37 pmJust an update on what I decided to do with my duck yesterday (Sunday). I decided to do half crispy peking duck and half braised. I am very pleased with the results since I have cooked neither b4. The Peking duck was not as fiddly or as hard as I was told it would be, just need some time ahead to do.
I started with first cutting the duck in halves from neck to bottom, then drying one half and putting it on a roasting rack with a tray under it to catch the syrupy mixture, skin side up. I then made the syrupy mixture to baste the duck by spooning over it like bathing it in order to achieve the crispy glistened look. Then allow the duck to dry on the roasting rack (under the extractor fan and then finishing it off with a low temp blow dry from the hair dryer works very well) for 4-5 hours. I didn't hang my half a bird since I don't have anywhere to hang, but the roasting rack method was perfect solution. Skin should feel dry and feel like parchment with no moisture. And the roast on high for 15 mins and then down to Gas mark 4 for 1 hour 10 or till bird is done. Rest for 10 mins b4 cutting it away from bone and into strips. I quartered the bird 1st. While this half of a duck is roasting, I just made the braising stock which has strong spices and soya sauce and water and bring to boil in a large pot and then pop the other half of duck in and braised for 1 and 1/2 hrs till tender. Whilst they were cooking happily, I made chinese panacakes for the crispy duck, cut the cucumbers and spring onions to strips, put the rice to cook, stir fry the brocolli and carrots and set the table.
Nooooo, we didn't scoff it at one go, we had a quarter of the crispy duck and less of the braised duck and had enough for tonite's Monday's dinner too. And enough for a small side dish for Tuesday's dinner. Quite a good value for money I would say! ;) But we are all ducked out just for now!
I started with first cutting the duck in halves from neck to bottom, then drying one half and putting it on a roasting rack with a tray under it to catch the syrupy mixture, skin side up. I then made the syrupy mixture to baste the duck by spooning over it like bathing it in order to achieve the crispy glistened look. Then allow the duck to dry on the roasting rack (under the extractor fan and then finishing it off with a low temp blow dry from the hair dryer works very well) for 4-5 hours. I didn't hang my half a bird since I don't have anywhere to hang, but the roasting rack method was perfect solution. Skin should feel dry and feel like parchment with no moisture. And the roast on high for 15 mins and then down to Gas mark 4 for 1 hour 10 or till bird is done. Rest for 10 mins b4 cutting it away from bone and into strips. I quartered the bird 1st. While this half of a duck is roasting, I just made the braising stock which has strong spices and soya sauce and water and bring to boil in a large pot and then pop the other half of duck in and braised for 1 and 1/2 hrs till tender. Whilst they were cooking happily, I made chinese panacakes for the crispy duck, cut the cucumbers and spring onions to strips, put the rice to cook, stir fry the brocolli and carrots and set the table.
Nooooo, we didn't scoff it at one go, we had a quarter of the crispy duck and less of the braised duck and had enough for tonite's Monday's dinner too. And enough for a small side dish for Tuesday's dinner. Quite a good value for money I would say! ;) But we are all ducked out just for now!
