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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-24-2012, 12:47 PM   #1
Phubar
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Default Padawan and Phubar's PekingDuck Pron Pt.3

Turkey,turkey,turkey,turkey,turkey,turkey,turkey,t urkey,turkey.....Pekingduck!
EnouPh with them turkeys allready!

Glad there was nobody around to take a picture of me blowing a duck.
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!




























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Unread 11-24-2012, 01:08 PM   #2
bluetang
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Wow! Way to bring it
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Unread 11-24-2012, 03:18 PM   #3
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Wow Phub, you hit it out of the ballpark my friend. Outstanding.
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Unread 11-24-2012, 03:32 PM   #4
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That's outrageous you two! Looks like it was worth all that work even if you did have to blow a duck. :). :thumbup:
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Unread 11-24-2012, 04:12 PM   #5
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Great job!!!! Nice presentation too.
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Unread 11-24-2012, 04:32 PM   #6
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Ha! I can blow a duck call but...

Absolutely spectacular! took me a second to figure what paksoi was-- never seen it called that..
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Unread 11-24-2012, 05:51 PM   #7
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Love grilled romain
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Unread 11-24-2012, 05:56 PM   #8
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Nice cook Phu and Pad, that is a nice lacquering rig too there.

I like the squid rolls, I could sure hit those right now
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Unread 11-24-2012, 06:04 PM   #9
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The Dutchies are BRINGIN" IT!

Now I want a spring roll so bad too...
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Unread 11-24-2012, 06:18 PM   #10
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Quote:
Originally Posted by fingerlickin' View Post
That's outrageous you two! Looks like it was worth all that work even if you did have to blow a duck. :). :thumbup:




Quote:
Originally Posted by BBQMaverick View Post
Love grilled romain

No romain.....paksoi/pak choy/bokchoi/bok choy...whatever you wanna call it.


Quote:
Originally Posted by landarc View Post
Nice cook Phu and Pad, that is a nice lacquering rig too there.

I like the squid rolls, I could sure hit those right now

Domo arigato Onii-Chan Lando!
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Unread 11-24-2012, 07:44 PM   #11
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Quote:
Originally Posted by Phubar View Post
I used a plastic stool,coolerbox +lid,shovel,carton box,drip pan,chopstick,butcher twine and a Phan for the drying process...
I been wanting to try that process.

Great looking duck dude
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Unread 11-24-2012, 07:59 PM   #12
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Nailed the shart outta that meal man! Looks awesome
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Unread 11-24-2012, 10:07 PM   #13
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Looks delicious!
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Unread 11-25-2012, 12:00 AM   #14
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Most inspiring!

So did the duck call you yet?
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Unread 11-25-2012, 01:45 AM   #15
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Looks great Padawan & Phu! Nice work!
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