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View Full Version : Padawan and Phubar's PekingDuck Pron Pt.3


Phubar
11-24-2012, 01:47 PM
Turkey,turkey,turkey,turkey,turkey,turkey,turkey,t urkey,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!



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bluetang
11-24-2012, 02:08 PM
Wow! Way to bring it:clap:

JediDog
11-24-2012, 04:18 PM
Wow Phub, you hit it out of the ballpark my friend. Outstanding.

fingerlickin'
11-24-2012, 04:32 PM
That's outrageous you two! Looks like it was worth all that work even if you did have to blow a duck. :). :thumbup:

juslearning
11-24-2012, 05:12 PM
Great job!!!! Nice presentation too.

NBBD
11-24-2012, 05:32 PM
Ha! I can blow a duck call but...

Absolutely spectacular! took me a second to figure what paksoi was-- never seen it called that..

BBQMaverick
11-24-2012, 06:51 PM
Love grilled romain

landarc
11-24-2012, 06:56 PM
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

buccaneer
11-24-2012, 07:04 PM
:whoo:
The Dutchies are BRINGIN" IT!

Now I want a spring roll so bad too...

Phubar
11-24-2012, 07:18 PM
That's outrageous you two! Looks like it was worth all that work even if you did have to blow a duck. :). :thumbup:


:becky:


Love grilled romain


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


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!

Hook_Line_and_Sinker
11-24-2012, 08:44 PM
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

Dirtbuddy
11-24-2012, 08:59 PM
Nailed the shart outta that meal man! Looks awesome :thumb:

Bonewagon
11-24-2012, 11:07 PM
Looks delicious!

gtr
11-25-2012, 01:00 AM
Most inspiring!

So did the duck call you yet?

R2Egg2Q
11-25-2012, 02:45 AM
Looks great Padawan & Phu! Nice work!

Gore
11-25-2012, 09:33 AM
Great looking work! Love ... everything! :love:

chicagokp
11-25-2012, 12:17 PM
This one right here.....It's what I want.

:hungry:



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ManakooraMan
11-26-2012, 02:07 AM
crazy thing about living hawaii, you can pretty much get good fake kind (deep fried) peking duck anywhere you go. the duck got the weird thermal fat layer (compared to chickens). believe that the old timers render the fat down with steam and prick the skin too for leak the fat. that way you won't have the fat layer under the crispy skin bruh.