Szechuan smoked duck Served with homemade Shanghai Vegetable Fried Rice with Chinese Sausages
Ingredients for the Shanghai Vegetable Fried Rice with Chinese Sausages
250gr Jasmine Rice (uncooked)
250gr Cured Chinese Pork Sausages
3 Tbls Lard (I used Ghee cause it was what I had)
2 Tsp Salt
3 slices of Ginger
Asian greens (use whatever you like) Chopped
Pinch of MSG
Cook the Rice (early) as per my instructions here.
http://www.aussiebbq.info/forum/viewtop ... 45&t=10850
And after the 1 minute rolling boil, add the Sausages to complete the cook
Heres the Duck after a 24hr+ hang
The smoking medium was thrown in a bag to mix then laid on foil to an A4 page area.
Then sealed in a foil pouch, with ½ dozen holes punched
The Duck ready for its first blanch
Meanwhile, time to light 10x Firebrand Robot Turds, docked of at 80mm lengths.
Back to the Duck for its 2nd blanch in the Master Stock
Now here is where I get smart. The robot turds are the same size in section to allow my GA to sit tightly above. Almost ready to accept my GA.
Back to the Duck in its blanch in the Master Stock (takes 20mins)
The GA was placed on the heat and heated up dry for 5 mins. I then placed the smoking pouch in its base.
Once it was Smoking, In goes the Duck.
Now, this method has shown best results for a good strong flow of smoke. I gotta try this method with fish.
Done after 20mins
The Duck is then fried on either side in 600ml Vegetable Oil. Make sure its not too hot. Good judge is the browning of a piece of white bread that will brown in 30 seconds
Make the Rice
Heat Ghee, stir fry vegetables, ½ salt and the Ginger. Remove.
Fry the rice, sausages, remaining salt and MSG over intense heat
Add the greens back in to combine
And here’s the rip I was so concerned about. It didn’t cause as much drama as what I anticipated. Ascetically though, it doesn’t look the best
Apart from the cooking process, the base ingredient “LUV A DUCK” had a fantastic amount of meat and had a great flavour. Quality Poultry!!!!!