• 1/17 Peking Duck Day - 3

    From Dave Drum@1:18/200 to All on Wed Jan 17 19:34:40 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peking Duck w/Honey & Five-Spice Glaze
    Categories: Poultry, Sauces, Breads, Vegetables, Herbs
    Yield: 4 Servings

    3 tb Mild honey; clover, acacia
    - or orange blossom
    2 tb Soy sauce
    1 ts Turbinado or lt brown sugar
    1 ts Five-spice powder
    5 lb (to 6-lb) Peking or Long
    - Island duck
    3 ts Kosher salt
    1/2 ts Black pepper
    24 oz Beer or other aluminum can;
    - emptied & filled halfway
    - with water
    1/2 c Hoisin sauce
    1 ts Toasted sesame oil

    MMMMM--------------------------TO SERVE-------------------------------
    8 Homemade Chinese tortillas
    8 (8") flour tortillas; warmed
    4 Scallions; in 3" pcs, thin
    - sliced lengthwise
    2 Kirby or Persian cucumbers;
    - in 3" long matchsticks

    Combine honey, soy sauce, sugar and 1/2 teaspoon
    five-spice powder in a small saucepan. Stir over low
    heat until sugar dissolves, about 3 minutes.

    In a large saucepan, bring 4 quarts water to a boil.
    Meanwhile, remove giblets and neck from duck cavity and
    discard (or reserve for another use). Cut off excess fat
    from cavity and neck area, then cut off tail. (This
    helps balance the duck vertically over the beer can.)

    Using your fingers, carefully separate the skin from the
    breast meat through the bottom of the breasts and work
    your fingers upward to separate the skin from the meat
    (be careful not to tear skin). Next, separate the skin
    from the backbone through the neck and working your way
    down until you reach the legs. (Scissors are helpful,
    but be careful to avoid piercing the skin.) Transfer
    duck to a rack set in the sink.

    Using a ladle or measuring cup, pour half of the boiling
    water evenly over top of the duck. Flip duck and pour
    the remaining water evenly all over second side. Tilt
    duck to drain all water from the cavity, then pat dry
    with paper towels.

    In a small bowl, combine the remaining 1/2 teaspoon
    five-spice powder with 1 teaspoon salt, the black pepper
    and 1 tablespoon of the glaze. Rub the mixture inside
    the cavity. Stand duck vertically by inserting beer can
    into cavity and place in a roasting pan or on a rimmed
    baking sheet.

    Using a pastry brush, brush the remaining glaze all over
    the duck and sprinkle evenly with remaining 2 teaspoons
    salt. Place duck in the refrigerator, uncovered, until
    the skin feels dry and leathery, 24 hours.

    Set oven @ 450ºF/232ºC with rack in bottom third of
    oven. Remove duck from refrigerator, and add 1 1/2 cups
    water to the pan. Wrap wing tips and tips of drumsticks
    with foil to prevent burning, then loosely tent duck
    with foil. Roast for 15 minutes. Decrease temperature to
    350ºF/175ºC and roast, tented with foil, until skin is
    mahogany and an instant-read thermometer inserted into
    the thickest part of the thigh registers 165 degrees, 1
    hour to 1 hour 15 minutes more, adding more water to the
    pan if needed.

    Leaving duck on the can, transfer duck vertically to a
    cutting board and let rest for 15 minutes. Carve the
    crispy skin from the back and legs of the duck, and
    slice into strips.

    Carefully remove duck from the beer can and return to
    cutting board. Carve off the breasts and legs; thinly
    slice the breasts and shred dark meat.

    Carefully strain pan juices into a small bowl and pour
    off all the fat. In another small bowl, whisk together
    the hoisin, sesame oil and up to 1/4 cup of the pan
    juices to form sauce.

    To serve, spread 1 tablespoon prepared sauce on each
    tortilla. Top each with some scallions, cucumbers, duck
    meat and crispy skin. Roll up and enjoy warm.

    By: Kay Chun

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


    ... "In a fight between you and the world, back the world." -- Frank Zappa
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)