Shayne's Chinese Roast Duck

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Joined: Wed Mar 13, 2013 9:43 pm
Location: BBQ Specialist Retailer stores in Highpoint, Port Melbourne & Hampton Melbourne Australia

Re: Shayne's Chinese Roast Duck

Post by » Mon Aug 04, 2014 8:50 pm

I have been wondering about doing duck properly, I have thoroughly enjoyed this thread thank you to Shayne and others great work. I cant wait to try it.

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Joined: Mon May 14, 2012 8:04 pm

Re: Shayne's Chinese Roast Duck

Post by Barrakooda » Mon Aug 04, 2014 9:24 pm

bbqslpus, you will love it. Simple & yum.

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Location: Ascot Vale, Victoria

Re: Shayne's Chinese Roast Duck

Post by Emo » Mon Aug 04, 2014 9:30 pm

Narmnaleg wrote:
urbangriller wrote:What does "Missionary Style" look like Shayne....can you draw a picture of that? :shock:
Haven't you seen the movie? :wink:

You should look up the movie "missionary impossible" next time you're after a good movie.
Weber Kettle-BLACK
Weber 4 burner-BLACK
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Weber Go Anywhere-BLACK
Weber Q200...not BLACK

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Location: Western Sydney

Re: Shayne's Chinese Roast Duck

Post by shayneh2006 » Tue Aug 05, 2014 5:39 pm

Narmnaleg wrote:ummm This one here, I think he's catholic:

Be sure to truss the legs, as they will tend to come apart when the heat is on.......... :oops:


Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

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Re: Shayne's Chinese Roast Duck

Post by jlum » Fri Dec 19, 2014 7:00 pm

Hi guys, looks like a fantastic recipe. I am looking at trying this tomorrow with my weber q200.
I was wondering if I would use similar roasting instructions as the Peking duck? However for that recipe the duck has been boiled so I'm not too sure, also I thought there was no reason to flip the duck and the lid should be kept shut as much as possible?

Finally, what temp would everyone recommend (internal temp)

Will post pictures when I give it a go!

In summary: instructions on what oven/duck temperature on a roasting trivet and for how long will be greatly appreciated!

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