To keep the Game section active, i have decided to add this winner of a recipe. As the Duck was sourced from Pepe's Game Birds, i feel it fits
If you love Duck like i do, you owe it to youself to cook it like this. I recently cooked one Peking Style http://www.aussiebbq.info/forum/viewtop ... f=7&t=3995 and this one wins hands down and twice on Saturday
I sourced this recipe from an old Authentic Chinese cook book that i have had for a long time and have often read over this recipe and aborted the desire to give it a go as it was really scarry
To do it, there are a lot of steps and it takes time but,,,,,,perservere with it and you will not only impress yourself but also those that try it as well
What you need……
1 Duck (I used a size 13)
2 Tablespoons of Salt
3 Teaspoons Szechuan peppercorns
½ Teaspoon dried Sage
1 ½ Teaspoon ground Ginger
1 Teaspoon Sugar
1.2 litres Chicken stock
1 Tablespoon of 5 spice powder
6 Shallots sliced
6 slices of fresh Ginger
600ml vegetable oil
And for the smoking….
2 Tablespoons of damp tea leaves
2 Tablespoons of brown sugar
2 Tablespoons of 5 spice powder
6 Bay leaves
1 cup of hardwood chips/shavings
How to do it……..
Wash and dry the duck with paper towels
Mix together ¾ of the salt, half the Szechuan peppercorns, the sage and sugar. If you have a Mortar and Pestle, break it up a bit
Rub inside the duck with this mixture,
and then hang in a cool draughty place for at least 24hrs so it all dries. I used a small fan as well to keep the air moving (thanks Captain for the tip
)Place your duck in the biggest wok you have. I was lucky as I have two sizes, small and very large. Cover the duck with water and bring to the boil. This is where you really need a high flow wok burner to bring it up fast. There is probably 8 litres of water there and if i was to use my indoor Wok burner on my stove top,, i would be still heating it this time tommorrow
]As soon as you get to the boil, pull the Duck out and get rid of the water
Add your stock to the wok along with the remaining Szechuan peppercorns, 5 spice powder, Shallots and Ginger.
Add the Duck and bring back to a boil. Now, you need to back off the heat to a simmer and for 20 minutes, bath the thing in the stock. Roll it a few times and keep spooning the stock over the Duck.
For the Smoking, I used my new Go-Anywhere and it served the purpose well. In a foil tray, I added some heatbeads (then added some more, not pictured)
and in another tray, put the smoking ingredients in it, covered with foil and put it directly over the heat.
Smoke the Duck until all the smoking fuel is gone. Mine took about 30mins.
Then,,,,,,Heat the oil in a wok over high heat until it smokes then back the heat off and the fry the Duck for ten mins, spooning the hot oil over. Turn once during this time.
Brush the Duck with Sesame oil and serve hot or cold
This was my first time at doing this and the results were 100%.
The smoke was mild and the spices penetrated deep into the meat, resulting in an amazing flavour.
If i had to pick form eating this and an Asian Cooked BBQ shop bought one,,,no S**t,, i would choose this.
To sumerise,, better than resteraunt quality and well worth the effort
Shayne
