Shayne's Szechuan Smoked Duck

Chicken, Fowl, Birds
Emo
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Location: Ascot Vale, Victoria

Re: Shayne's Szechuan Smoked Duck

Post by Emo » Fri May 09, 2014 7:30 pm

I'm gonna give this a go on Sunday for mothers day. Wish me luck.

I dont have a wok burner so I think i'll heat the wok over coals in the weber kettle then use some of the remaining coals to heat the bottom of the GA for the smoking.
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Smokey
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Re: Shayne's Szechuan Smoked Duck

Post by Smokey » Fri May 09, 2014 9:31 pm

I wish you good duck :lol: , Corny I know but the recipe is a good one and I just love mouth numbing Szechuan berries
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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shayneh2006
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Re: Shayne's Szechuan Smoked Duck

Post by shayneh2006 » Sat May 10, 2014 1:29 pm

Tomorrow for mothers day, I am gunna try and fit 2x 2.2kg Ducks (gunna be tight) on the Weber kettle rotti and bbq them my favourite way......Balsamic glazed

Got the parents coming over, both Duck lovers and they are gunna flip when they taste this gear :D

http://www.aussiebbq.info/forum/viewtop ... =7&t=13342


Shayne
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Emo
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Location: Ascot Vale, Victoria

Shayne's Szechuan Smoked Duck

Post by Emo » Sat May 10, 2014 2:17 pm

When you smoke the duck are you after a temp or just more like cold smoke?
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Emo
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Shayne's Szechuan Smoked Duck

Post by Emo » Sat May 10, 2014 2:54 pm

My friend from Masterchef came through with all the goodies for this recipe and a few extras. :-)

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Emo
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Shayne's Szechuan Smoked Duck

Post by Emo » Sat May 10, 2014 2:56 pm

I just quickly came up with an idea to help boil a wok full of water over the coals and gave it a test run.
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Emo
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Location: Ascot Vale, Victoria

Shayne's Szechuan Smoked Duck

Post by Emo » Sat May 10, 2014 2:58 pm

I lit about half a chimney of old coals and gave it a run, it got to boiling but only just, couldn't get a rapid boil so I'll either do this part of the cook inside on the stove or I'll just add more coals
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Emo
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Shayne's Szechuan Smoked Duck

Post by Emo » Sat May 10, 2014 3:00 pm

I've prepped the duck and it's hanging in the beer fridge. I dunno if this will be ok or should it hang at room temp?
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Emo
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Shayne's Szechuan Smoked Duck

Post by Emo » Sun May 11, 2014 9:43 pm

Well I've done it.Image
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Emo
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Shayne's Szechuan Smoked Duck

Post by Emo » Sun May 11, 2014 9:55 pm

A question for Shane or anyone else who can answer.
What is the reason for the first cooking step of boiling the duck in plain water?

Is it necessary or would the simmering in stock stage be adequate?
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Emo
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Location: Ascot Vale, Victoria

Shayne's Szechuan Smoked Duck

Post by Emo » Sun May 11, 2014 9:56 pm

And a comment about my experience.
I followed the cooking times closely but found the duck still pink inside so had to microwave it for 5 minutes to finish it off properly.
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