• 1/17 Peking Duck Day - 5

    From Dave Drum@1:18/200 to All on Wed Jan 17 19:35:05 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rotisserie Peking Duck
    Categories: Poultry, Citrus, Herbs, Vegetables, Sauces
    Yield: 3 Servings

    6 lb Duck
    1 1/2 ts Salt

    MMMMM-----------------------IN THE CAVITY----------------------------
    1/2 Tangerine; or orange
    2 Scallions; trimmed, in 1"
    - pieces
    2 cl Garlic; crushed
    3 sl Ginger; ea 1/8" X 1"
    1/2 ts Five spice powder
    1 ts Sesame oil

    1/4 c Hoisin sauce
    2 tb Honey
    2 tb Soy sauce
    Juice of 1/2 tangerine or
    - orange

    DRY BRINE THE DUCK: 24 to 48 hours before you want to
    start cooking, salt the duck evenly, inside and out. Put
    the duck on a rack over a roasting pan or baking sheet,
    and store in the refrigerator, uncovered. (This dries
    out the skin to help it crisp up, and gives the salt
    time to dry brine the duck.)

    PREP THE DUCK: One hour before cooking, remove the duck
    from the refrigerator. Put all the stuffing ingredients
    except for the half a tangerine into a small bowl. Toss
    the stuffing ingredients until well coated with the oil
    and five spice powder. Pat the duck dry with paper
    towels, then poke the skin on the breast and thighs all
    over with a paring knife, being careful not to pierce
    the meat. (I do this by coming at the duck from a very
    low angle, almost parallel to the skin.) Stuff the duck
    with the half a tangerine and the stuffing mix. Finally,
    truss the duck, and skewer it on your rotisserie spit.
    Let it rest at room temperature while you prepare the

    Set the grill up for indirect medium-high heat: Set the
    grill up for rotisserie cooking at medium-high heat
    (400ºF/205ºC). For my Weber Summit, I remove the grill
    grates, turn the two outer burners (burners 1 and 6) to
    high, and turn the infrared burner to high. Then I put
    my drip pan in the middle, over the unlit burners, and
    let the grill preheat for ten to fifteen minutes.

    MAKE THE SAUCE: While the grill is heating, put all the
    sauce ingredients in a small bowl and whisk to combine.

    COOK THE DUCK: Put the spit on the grill, and cook the
    duck with the lid closed for 1 to 2 hours. After 45
    minutes, check the duck; if the duck is browning well,
    turn off the infrared rotisserie burner (or reduce the
    heat to medium - 350ºF/175ºC ). The duck is done when it
    reaches 180ºF/82ºC in the deepest part of the thigh,
    about an hour and a half of total cooking time. Brush
    the duck with sauce, close the lid, and cook for another
    five minutes to tighten up the sauce. Brush the duck
    with another layer of the sauce, then take it off the

    CARVE THE DUCK: Remove the duck from the rotisserie spit
    (carefully - it is branding iron hot), and cut away the
    twine. Let the duck rest for 10 minutes. Cut off the
    wings and legs, and serve them bone in; carve the
    breasts off the carcass, and slice them into 1/2" thick
    slices. I like to serve by putting the carved pieces of
    duck on a platter and drizzling with a little of the
    sauce. Then I give everyone a little bowl of sauce for
    dipping, and let them serve themselves from the platter.

    Yield: 2 - 4 servings

    By: Mike Vrobel

    RECIPE FROM: https://www.dadcooksdinner.com

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