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View Full Version : New Toy.. And some Smoked Peking (Style) Duck!


SmokinAussie
02-27-2012, 05:28 AM
G'Day Bruces':becky:

Dang, it's been so long since I posted any pron and now I got 2 threads going in one night!:thumb:

Thanks to everyone who wished me a happy birthday on the 24th. I turned 45 years young and my wonderful wife gave me this!


http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0070.jpg

This kind of smoker is a common thing in the USA. I'm sure a lot of you have one, or more than one. They are very rare things here and they are also stupidly expensive here. A company called "Hark" badges and imports a very shoddy cabinet smoker and sells it here for $299.00 :mad2::mad2:

I have even seen it in a BBQ shop here in Melbourne for $399.00:twitch:

Anyway, this model is much better built, and was bought at ALDI for $169.00... still expensive by your standards, but really pretty good for Australia.

Anyway, my wife bought this without me knowing. When we saw it togethe in the store, she asked me what it was for. I said "Peking Ducks and Char Siew", so she came back later in the week, when it was discounted and bought it!:biggrin1:

Here's my good friend Andy enjoying the ducks and the new smoker!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0071.jpg


Normally, you would prepare a Peking Duck the day before, but it was over 100F and hanging a duck to dry would have been problematic. I'm sorry I have no photo's of the preparation, but briefly, its like this:

1. Dip ducks in boiling water quickly, 3 times.

2. Seperate as much of the skin of the breast and legs from the flesh of the duck using the back of a spoon, or the your fingers, or if you have the right attachment, a bicycle pump or aircompressor.

3. Coat duck in mixture of Chinese Rice Wine, Water, Maltose and Sodium Bicarbonate

4. Place 2 chairs back to back with a rod between the two. Hang the ducks on hooks on the rod and dry with a large electric fan. Keep coating the duck with the mixture and allow to dry... about 10 times

Then put the Ducks in the Smoker...

http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0073.jpg

For the first 30 mins, I smoked the ducks at approx 220F to allow the Ducks to take some smoke. I was using Peach for this.

After this, I cranked the temp right up... and this is the reason this kind of smoker is good, because as its a gasser, you can get it hotter than an offset or a WSM and also have the ability to hang the duck properly so it gets golden all over!

Here they are almost done.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0076.jpg

Closup!
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0077.jpg

They were done faster than I expected. Took them off to rest for 30 minutes and then chopped as follows:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0081.jpg
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0082.jpg
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0083.jpg
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0086.jpg
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0094.jpg
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0096.jpg

And plated... it was a bit messy... been a while since I chopped a whole duck, and I was a bit sauced by then and just had to get it on the table..
http://i959.photobucket.com/albums/ae78/SmokinAussie/Duck/DSC_0101.jpg

It was served with plum sauce. There were a few other dishes, but the duck was awesome. Very moist and tender, and great taste on the skin Sorry no pics of the rest, because we were chowing down!

Thanks for looking!

Cheers!

Bill

Phubar
02-27-2012, 05:36 AM
Nice toy Ausz...Congratsz!
I wanna know everything about the peking duck...wanna try it myselPh one day.

Wampus
02-27-2012, 05:47 AM
New toys are FUN!

When I saw your buddy (before I read the text) I thought, "What?! Did Bill cut his hair off?!":laugh:


You know......you could probably do a lot more in that than Peking Duck and Char Siew......:heh:

BigBlock
02-27-2012, 06:03 AM
looking good enjoy

Bonewagon
02-27-2012, 06:18 AM
Congratulations on the new toy! That duck looks very good!

big brother smoke
02-27-2012, 06:23 AM
Looks tasty, Bill!

Garyclaw
02-27-2012, 07:06 AM
Nice toy Bill! Those ducks look beautiful!

Al Czervik
02-27-2012, 08:19 AM
Love the new smoker Bill... I'm sure you'll get a lot of use out of it.

That Peking Duck looks absolutely delish... :thumb: I have a feeling it will score high in the TD. :mrgreen:

SmokinAussie
02-28-2012, 05:09 AM
^^^ Hope so Mongo!

Warmed and chopped the other Duck tonight and had that with errr... MONGOlian Beef on a sizzling plate, fried Tofu with Black Bean sauce and steamed Choy Sum with Oyster Sauce and Sesame Oil.

Bloody Awesome!

Cheers!

Bill

Big George's BBQ
02-28-2012, 06:32 AM
Great gift Duck looks really good

Arlin_MacRae
02-28-2012, 06:59 AM
Congrats on your new cooker, Bill, and that duck looks awesome!

Gore
02-28-2012, 07:15 AM
That duck looks great, Bill. My wife used to make Peking duck once or twice a year. Ours is a 3-day process, but is it ever yummy. :hungry:

deguerre
02-28-2012, 07:19 AM
I never would have thought to try this in mine if you hadn't posted Bill. Thanks!

Ron_L
02-28-2012, 07:20 AM
The duck looks fantastic, Bill! Great job!

rawtalent
02-28-2012, 07:26 AM
EXCellent!!

Wrench_H
02-28-2012, 07:56 AM
Looks great. Those gas cabinets are great for sausages too as they can hold a very low temp.

Phubar
03-08-2012, 10:13 AM
How long did you let it dry Ausz?

Phrasty
03-08-2012, 11:25 AM
Dunno how I missed this one Bill! (Thanks Phu!) That's some mighty fine looking quackers there! :thumb:

LOOOOVE Duck!!! :becky:

Cheers

cowgirl
03-08-2012, 12:08 PM
I missed this one first time round too!! Looks wonderful Bill!! :thumb:

tish
03-08-2012, 12:20 PM
Love Peking Duck! Looks amazing, Bill! Hope your wife was thrilled with it. We used to hang ours from the chandelier over a pan on the dining room table. Looked a little weird, but tasted great! :wink:

landarc
03-08-2012, 12:37 PM
Wow, nicely done ducks Bill. Very nice.

NorthwestBBQ
03-08-2012, 01:08 PM
Amazing color on the skin, Bill.

bbqbull
03-08-2012, 02:03 PM
Amazing color on the skin, Bill.

I agree on the amazing color!

Great job. :becky: :thumb:

chicagokp
03-08-2012, 04:55 PM
Wow that looks great. Making me hungry!

SmokeJumper
03-09-2012, 11:15 AM
That looks awesome Bill and Happy belated birthday. That cooker looks great. If you get to eat Peking Ducks or Char Su once a month that may become your favorite cooker.

gtr
03-09-2012, 11:22 AM
Dunno how I missed this the first time around, but glad I'm catching it now - fanfarkingtastic post! I've been needing a justification for getting a gasser smoker and here it is!

Beautiful work sir - that duck looks gorgeous - thanks for posting. :clap2:

Mark M
03-09-2012, 11:44 AM
Congrats Bill. That' some nice Q you're doing down there south of the equator. Keep those posts a coming.

retired trucker
03-09-2012, 12:25 PM
Love Peking Duck! Looks amazing, Bill! Hope your wife was thrilled with it. We used to hang ours from the chandelier over a pan on the dining room table. Looked a little weird, but tasted great! :wink:
I am having a hard time picturing this in my head, without laughing out loud. Hope you invited some new friends over while all this was going on! :laugh::laugh:

Phesant
03-09-2012, 01:21 PM
Some guys get all the toys :rolleyes:

That looks great Bill...... never tried that in my life..... something to think about.... :-D