Dear Chowhounds..last week I posted a query re the above.
Here's how we went.
Brought a fresh duck at the market early on Saturday morning.
Got hoisin sauce, scallions,cucumber, pancakes from the asian grocer.
Went home...very focussed, on a mission.
Got out duck and attempted to loosen skin from the bird by the bicycle pump method, this was about as effective if I had bent down and tried to inflate the skin by blowing under it myself by mouth !!!
So my husband perservered and seperated the skin by gently prizing his fingers beneath flesh & skin. 25 minutes of massaging and prizing later, we thought we'd done sufficient.
Then we dunked it into some boiling water.
Then we glazed it with some melted Maltose, ginger, soy,chinese rice wwine.
Then Hung it in the bathroom with a fan on it. It seemed to dry ok , then we basted it again and left it to dry. The second basting must have proved too much stickiness as the next 24hrs of fanning would not dry the duck.
Decided to roast Sunday evening in the beefeater hooded BBQ, thankgod this was outside...smoking, spattering.. I was glad it wasn't in the house and destroying the oven !!
Skin came out ok..meat was reasonably good.
It was a far cry from restaurant quality, but not too disappointing for a first home attempt.
This duck has dominated our weekend. Even getting the needle to sew the skin of the ducks cavity took about 6 phonecalls and trips to 2 shops in the city.
We've just eaten it all with a bottle of sparkling shiraz...we feel a little flat..but we will have another go !
Thanks for all the tips and comments on m last post. If I work out how to add the pics of the duck at various stages, I'll add them to this post.
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