Naths attempt at Shaynes Szechuan Duck.

Nath · Post by **Nath** » Sun Sep 08, 2013 3:47 pm

After seeings Shaynes recipe of Szechuan smoked duck, I just had to give it a go!
See Shaynes recipe here
http://www.aussiebbq.info/forum/viewtop ... chuan+duck
(Not a recipe mods feel free to move this to appropriate location if nessecary)

Picked a "luv-a-duck" duck from my local Chinese grocer, washed patted dry and then hung to dry for 24hrs or so.

My kamado frame sat nicely over my laundry sink, so this is where I hung my duck to dry overnight with the aid of a fan to keep airflow.

The duck has been hanging for 19hrs

Still has a few feather quills poking out but I figure they will fry out when I fry. I may pluck them before any of the poaching/frying.

Not sure how this isn't going to make me sick, hanging poultry at room temperature for 24hrs, however I figure the Chinese have been doing it for centuries, and willing to give it a go.

Can't wait until dinner time!
Updates to come!

Nath

Snow · Post by **Snow** » Sun Sep 08, 2013 4:07 pm

Good on you for giving it a go Nath! I'm a bit reluctant to hang out the duck in Perth temperatures but might have to give it a crack.

I'm looking forward to seeing how you go!

Nath · Post by **Nath** » Sun Sep 08, 2013 4:28 pm

Snow wrote:Good on you for giving it a go Nath! I'm a bit reluctant to hang out the duck in Perth temperatures but might have to give it a crack.

I'm looking forward to seeing how you go!

I'm in Perth aswell mate, have the laundry door cracked open over night with a fair bit of airflow from the fan. It's surprisingly cool in there.

Nath

urbangriller · Post by **urbangriller** » Sun Sep 08, 2013 7:49 pm

Good stuff Nathan!

Too bad you might have a belly ache and not be able to go to work tomorrow!

You know I heard somewhere that Fishing and Diving is a good cure for belly ache!

Chris

Nath · Post by **Nath** » Sun Sep 08, 2013 10:06 pm

The duck after 24hrs drying.

Whipped up a quick fried rice first to go with the finished duck

The duck brought to the boil in water, and then simmered in the master stock,

Set up the kettle with a bed of heatbeads for the GA to rest on ala Shaynes robot turds.
The smoking medium.

The duck sitting in the GA waiting for some smoke.

After about 30minutes of smoke.

After the fry.

Served with the fried rice and some prawn crackers.

Nath

Nath · Post by **Nath** » Sun Sep 08, 2013 10:07 pm

urbangriller wrote:Good stuff Nathan!

Too bad you might have a belly ache and not be able to go to work tomorrow!

You know I heard somewhere that Fishing and Diving is a good cure for belly ache!

Chris

yep, it's looking like a nice day tomorrow so looks like I'll be diving @ rotto.

Nath

Angryman65 · Post by **Angryman65** » Sun Sep 08, 2013 10:39 pm

Looks pretty damn good, already had a feed but need another one now after seeing that . Can't beat a well cooked duck.

overspiceddave · Post by **overspiceddave** » Sun Sep 08, 2013 11:27 pm

Damn good lookin Duck brother

How did you go with the quills. I have always found that they stay in till the end of a cook unless i pull them out at the start(longnose pliers go well).

dave

Nath · Post by **Nath** » Sun Sep 08, 2013 11:48 pm

overspiceddave wrote:Damn good lookin Duck brother

How did you go with the quills. I have always found that they stay in till the end of a cook unless i pull them out at the start(longnose pliers go well).

dave

Cheers, just left them in and forgot about them:)

Nath

shayneh2006 · Post by **shayneh2006** » Sun Oct 13, 2013 3:52 pm

That looks really good Nath.

I didn't see you mention the rubbing of the inside cavity with the spices,,,,,,, did you do this as its a real important step

Shayne

Nath · Post by **Nath** » Sun Oct 13, 2013 4:30 pm

Yep:)

Nath

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