Home Cooking


Chinese roast duck (moved from Austin)


Home Cooking Chinese

Chinese roast duck (moved from Austin)

chowmick | | Aug 12, 2007 01:57 PM

I agree with sambamaster mike: Backstage Steakhouse Ray Tatum's duck is some of the best in the area. The way to do it is the Chinese method (which you can do at home): Trim the butt fat and neck, save the innards for stock...season with pepper and soy and steam for about 40 minutes (to remove the subcutaneous fat). BTW, everyone should have a Chinese duck steamer at home....available at MT or Hong Kong Mkts, and you can steam 6 ducks at a time in the big ones. Take the steamer jism and ladle-off the fat layer (easiest when it chills and congeals), to be clarified over low heat until all of the non-fat liquid has boiled off....filter and reserve to sauté anything. Use the steaming stock for broth for anything, especially if you reduce it so that it gets good and gelatinous. Allow duck to cool to room temp, so the skin tightens up. Roast at 375 or so for about 35-40 minutes. Let cool to room temp, slice carcass in half, and de-bone all but the legs and wings (use bones for stock). Wrap and chill until service. Ten minutes before service, pop in the oven at 475º until the skin gets nice and crispy. For sauces, any fruit-based sauce, any demi-glace based sauce, Creole mustard cream, mushroom cream, green peppercorn, Asian-inspired ginger-chile, etc.

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