BBQ duck

Peter Aitken said:

I am yearning for some Chinese BBQ duck and it cannot be found in these parts. Anyone have a tried
and tested recipe?

I'm not sure if you intend to cook with an actual BBQ or an oven so here's a recipe that works
with either.

foodnetwork.com0,,FOOD 9936 25287,00.htmlOpen ↗

The basic duck recipe is foolproof, the cherry sauce is quite good, and you can substitute any
vegetable you like.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

I am yearning for some Chinese BBQ duck and it cannot be found in these parts. Anyone have a
tried and tested recipe?

I'm not sure if you intend to cook with an actual BBQ or an oven so here's a recipe that works
with either.

foodnetwork.com0,,FOOD 9936 25287,00.htmlOpen ↗

The basic duck recipe is foolproof, the cherry sauce is quite good, and you can substitute any
vegetable you like.

Thanks but this is not what I am looking for. If you go to any Chinatown you'll see stores and
restaurants with a BBQ display in the window. It may contain pork (char shu), whole pigs,
cuttlefish, and ducks - whole ducks with a dark brown crispy skin with a subtle "oriental" flavor
that contains anise. I can't describe it any better.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

Thanks but this is not what I am looking for. If you go to any Chinatown you'll see stores and
restaurants with a BBQ display in the window. It may contain pork (char shu), whole pigs,
cuttlefish, and ducks - whole ducks with a dark brown crispy skin with a subtle "oriental" flavor
that contains anise. I can't describe it any better.

Got it. I know of everything you speak except for the anise part. Sounds interesting. If you find
something you're satisfied with please post it. Happy cooking.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am yearning for some Chinese BBQ duck and it cannot be found in these parts. Anyone have a tried
and tested recipe?

--
Peter Aitken

Is this what you are looking for?

1 (4pound) whole duck, dressed
2/2 teaspoon ground cinnamon
3/2 teaspoon ground ginger
4/4 teaspoon ground nutmeg
5/4 teaspoon ground white pepper
6/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1
tablespoon chopped fresh parsley, for garnish 5 green onions

7/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar
8/4 cup finely chopped chutney

1 Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix
together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture
into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture
and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck
inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.

2 Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a
little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices
and green onion.

3 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and
[censored] skin all over using a fork.

4 Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining
2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and
return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or
until the skin is richly browned. Do not allow the skin to char.

5 Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small
serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck
onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions
for dipping.

*****************************************
Also good served with the little pancakes and hoisin sauce.

Dimitri

Makes 4 servings

Peter Aitken said:

I am yearning for some Chinese BBQ duck and it cannot be found in these parts. Anyone have a tried
and tested recipe?

This is a favorite recipe of mine that came from the Wild Ginger in downtown Seattle. I make it two
or three times a year. But, living in Seattle it's easy to just buy a BBQ'd duck from store windows
all over town.

* Exported from MasterCook *

Fragrant Duck

Recipe By : Wild Ginger Restaurant, Seattle Serving Size : 4 Preparation Time :0:00 Categories :
Appetizers Chinese Dinner Game Lunch Main Dish Oriental

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
Marinade for Duck (or chicken) 2 1/2 tbsp Szechuan peppercorns 3 tbsp kosher salt 1 tsp five
spice powder 1 5lb Long Island duckling or Free-range chicken -- washed and dried Steam the
Duck 2 whole green onions -- cut 1 inch pieces 2 inches fresh gingerroot -- sliced and gently
-- crushed

Roast peppercorns in a dry frying pan over moderate heat until aromatic, and they just begin to
smoke. Do not burn. Put peppercorns in a blender or processor for 90 seconds. Sieve to remove
peppercorn husks(dish will be gritty if you do not). Roast salt in a dry frying pan over moderate
heat until light brown. Mix together the salt, peppercorns and five spice powder. Reserve 2 Tbsp to
serve with the finished duck..

Take the remaining spice mix and rub inside and outside of the duck. Let the bird rest overnight,
covered, in a refrigerator.

Put onions and ginger in cavity of the duck. Place the duck in a 9" glass pie plate. Fill a 14" wok
with water(approximately 3" deep). Place a pair of chopsticks in an X pattern in the wok, setting
the pie plate on top. Cover the wok. Steam over high heat for 60 minutes. Check water level every
15 minutes.

At the end of the steaming time, the duck is fragile and must be handled with care. Use a large fork
to pick up the duck from inside the cavity, letting all juices drip into the pie plate. Discard the
juices. Air dry the duck for two to four hours. The duck will firm up and be easier to handle.

Place 5-7 cups of peanut or corn oil(peanut tastes better) in the wok; and heat to 375F. Gently slip
the duck into the oil, being careful as spattering can occur. If the duck is not completely
submerged, turn it over after 3 or 4 minutes, and cook for another 3 or 4 minutes. When the skin is
golden brown, remove duck from the oil, and place on paper towels to blot excess oil.

When duck is just cool enough to handle, use a very sharp knife or cleaver to chop it in half,
lengthwise. Each have can then be chopped crosswise into six pieces. Serve with the reserved
seasoning, sweet plum sauce and Chinese steamed buns(bao).

- - - - - - - - - - - - - - - - - -

NOTES : This Szechuan speciality isn't difficult to prepare, but it takes time(two days) and three
steps: marinating, steaming and deep frying.

Equipment: 14" wok with lid; 9" glass pie plate; food processor or blender; one pair of disposable
chop sticks or steamer rack.

For a different kind of chicken dinner, I often substitute a free-range chicken (about four
pounds). (Z note)

--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

"Dimitri" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am yearning for some Chinese BBQ duck and it cannot be found in these parts. Anyone have a
tried and tested recipe?

--
Peter Aitken

Is this what you are looking for?

1 (4pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1
tablespoon chopped fresh parsley, for garnish 5 green onions

1/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney

1 Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix
together the cinnamon, ginger, nutmeg, white pepper

and

Quoted message said:

cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of
the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird.
Cut one of the green

onions

Quoted message said:

in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or
overnight.

2 Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a
little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain
juices and green onion.

3 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan
and [censored] skin all over using a fork.

4 Roast for 30 minutes in the preheated oven. While the duck is

roasting,

Quoted message said:

mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey
mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees
C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.

5 Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small
serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck
onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions

for

Quoted message said:

dipping.

*****************************************
Also good served with the little pancakes and hoisin sauce.

Dimitri

Makes 4 servings

It sure sounds good, but I do not know if it the same thing. Thanks.

Peter G. Aitken

Reg said:

Peter Aitken said:

Thanks but this is not what I am looking for. If you go to any Chinatown you'll see stores and
restaurants with a BBQ display in the window. It may contain pork (char shu), whole pigs,
cuttlefish, and ducks - whole ducks with a dark brown crispy skin with a subtle "oriental" flavor
that contains anise. I can't describe it any better.

Got it. I know of everything you speak except for the anise part. Sounds interesting. If you find
something you're satisfied with please post it. Happy cooking.

Sorry, I did not see the earlier posts. Surely what you are describing is duck cooked in those sort
of mini-Aga's? They open a port in a solid fuel stove (most likely oil/propane fired these days) and
the duck is placed down into the extreme heat and cooked from all sides. It appears bbq'd but is not
really something you can replicate at home.

The duck is dried and rubbed with things like anise at least 24 hours before going in this 'oven'.

Sheena