Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Messages
- 15,727
- Reaction score
- 34,277
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- Location
- Utrecht,TheNetherPharkinglands
Turkey,turkey,turkey,turkey,turkey,turkey,turkey,turkey,turkey.....Pekingduck!
EnouPh with them turkeys allready!:razz:
Glad there was nobody around to take a picture of me blowing a duck.:shock:
This time I did release the skin from the meat.
Saw an old Chinese man on Youtube blowing the duck up with his mouth...seemed to work quite well and it worked for me too.
Many people use a bicycle pump to do this.
APhter the skin was loosend up I did the bathing thing...cooked water with honey,rice wine vinigar,soya sauce,cornstarch...aPhter that I dried the duck in my bathroom.
I used a plastic stool,coolerbox +lid,shovel,carton box,drip pan,chopstick,butcher twine and a Phan for the drying process...duck dried 17 hours.
I discovered if you're making pekingduck you HAVE to release the skin from the meat.
Aphter the drying process the skin allready crisps up.
The duck was seasoned a bit with 5-spice,coarse seasalt en cracked black aPhter it was spatchcocked.
Gonna make a pekingduck soup tonight out of the remains of the duck.
For starters we had BBQ lumpia's/spring rolls stuPhed with siam rice and squid rings with hot peanutsauce and Cholula sauce.
Main course was pekingduck with
glassnoodles,paksoi,shrooms,cashewnuts,oyster sauce.
I think Ausz and Bucc are gonna be proud of me duck!
EnouPh with them turkeys allready!:razz:
Glad there was nobody around to take a picture of me blowing a duck.:shock:
This time I did release the skin from the meat.
Saw an old Chinese man on Youtube blowing the duck up with his mouth...seemed to work quite well and it worked for me too.
Many people use a bicycle pump to do this.
APhter the skin was loosend up I did the bathing thing...cooked water with honey,rice wine vinigar,soya sauce,cornstarch...aPhter that I dried the duck in my bathroom.
I used a plastic stool,coolerbox +lid,shovel,carton box,drip pan,chopstick,butcher twine and a Phan for the drying process...duck dried 17 hours.
I discovered if you're making pekingduck you HAVE to release the skin from the meat.
Aphter the drying process the skin allready crisps up.
The duck was seasoned a bit with 5-spice,coarse seasalt en cracked black aPhter it was spatchcocked.
Gonna make a pekingduck soup tonight out of the remains of the duck.
For starters we had BBQ lumpia's/spring rolls stuPhed with siam rice and squid rings with hot peanutsauce and Cholula sauce.
Main course was pekingduck with
glassnoodles,paksoi,shrooms,cashewnuts,oyster sauce.
I think Ausz and Bucc are gonna be proud of me duck!
. :thumbup:
