I am yearning for some Chinese BBQ duck and it cannot be found in these
parts. Anyone have a tried and tested recipe?

--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

> I am yearning for some Chinese BBQ duck and it cannot be found in these
> parts. Anyone have a tried and tested recipe?
>


I'm not sure if you intend to cook with an actual BBQ or an oven so
here's a recipe that works with either.

http://www.foodnetwork.com/food/reci..._25287,00.html

The basic duck recipe is foolproof, the cherry sauce is quite good,
and you can substitute any vegetable you like.


--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
m...
> Peter Aitken wrote:
>
> > I am yearning for some Chinese BBQ duck and it cannot be found in these
> > parts. Anyone have a tried and tested recipe?
> >
>
>
> I'm not sure if you intend to cook with an actual BBQ or an oven so
> here's a recipe that works with either.
>
> http://www.foodnetwork.com/food/reci..._25287,00.html
>
> The basic duck recipe is foolproof, the cherry sauce is quite good,
> and you can substitute any vegetable you like.
>

Thanks but this is not what I am looking for. If you go to any Chinatown
you'll see stores and restaurants with a BBQ display in the window. It may
contain pork (char shu), whole pigs, cuttlefish, and ducks - whole ducks
with a dark brown crispy skin with a subtle "oriental" flavor that contains
anise. I can't describe it any better.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

> Thanks but this is not what I am looking for. If you go to any Chinatown
> you'll see stores and restaurants with a BBQ display in the window. It may
> contain pork (char shu), whole pigs, cuttlefish, and ducks - whole ducks
> with a dark brown crispy skin with a subtle "oriental" flavor that contains
> anise. I can't describe it any better.

Got it. I know of everything you speak except for the anise part. Sounds
interesting. If you find something you're satisfied with please post it.
Happy cooking.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Peter Aitken" > wrote in message
r.com...
> I am yearning for some Chinese BBQ duck and it cannot be found in these
> parts. Anyone have a tried and tested recipe?
>
> --
> Peter Aitken

Is this what you are looking for?


1 (4 pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions

1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney




1 Rinse the duck inside and out, and pat dry. Cut off tail and discard.
In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and
cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck.
Stir one tablespoon of the soy sauce into the remaining spice mixture and
rub evenly over the entire outside of the bird. Cut one of the green onions
in half and tuck inside the cavity. Cover and refrigerate the bird for at
least 2 hours, or overnight.

2 Place duck breast side up on a rack in a big enough wok or pot and
steam for an hour adding a little more water, if necessary, as it
evaporates. Lift duck with two large spoons, and drain juices and green
onion.

3 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast
side up in a roasting pan and prick skin all over using a fork.

4 Roast for 30 minutes in the preheated oven. While the duck is roasting,
mix together the remaining 2 tablespoons of soy sauce and honey. After 30
minutes, brush the honey mixture onto the duck and return it to the oven.
Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or
until the skin is richly browned. Do not allow the skin to char.

5 Prepare the duck sauce by mixing the plum jam with the sugar, vinegar
and chutney in a small serving bowl. Chop remaining green onions and place
them into a separate bowl. Place whole duck onto a serving platter and
garnish with orange slices and fresh parsley. Use plum sauce and onions for
dipping.

*****************************************
Also good served with the little pancakes and hoisin sauce.

Dimitri

Makes 4 servings

"Dimitri" > wrote in message
m...
>
> "Peter Aitken" > wrote in message
> r.com...
> > I am yearning for some Chinese BBQ duck and it cannot be found in these
> > parts. Anyone have a tried and tested recipe?
> >
> > --
> > Peter Aitken
>
> Is this what you are looking for?
>
>
> 1 (4 pound) whole duck, dressed
> 1/2 teaspoon ground cinnamon
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground nutmeg
> 1/4 teaspoon ground white pepper
> 1/8 teaspoon ground cloves
> 3 tablespoons soy sauce
> 1 tablespoon honey
> 1 orange, sliced in rounds
> 1 tablespoon chopped fresh parsley, for garnish
> 5 green onions
>
> 1/2 cup plum jam
> 1 1/2 teaspoons sugar
> 1 1/2 teaspoons distilled white vinegar
> 1/4 cup finely chopped chutney
>
>
>
>
> 1 Rinse the duck inside and out, and pat dry. Cut off tail and discard.
> In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper
and
> cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck.
> Stir one tablespoon of the soy sauce into the remaining spice mixture and
> rub evenly over the entire outside of the bird. Cut one of the green
onions
> in half and tuck inside the cavity. Cover and refrigerate the bird for at
> least 2 hours, or overnight.
>
> 2 Place duck breast side up on a rack in a big enough wok or pot and
> steam for an hour adding a little more water, if necessary, as it
> evaporates. Lift duck with two large spoons, and drain juices and green
> onion.
>
> 3 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast
> side up in a roasting pan and prick skin all over using a fork.
>
> 4 Roast for 30 minutes in the preheated oven. While the duck is
roasting,
> mix together the remaining 2 tablespoons of soy sauce and honey. After 30
> minutes, brush the honey mixture onto the duck and return it to the oven.
> Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or
> until the skin is richly browned. Do not allow the skin to char.
>
> 5 Prepare the duck sauce by mixing the plum jam with the sugar, vinegar
> and chutney in a small serving bowl. Chop remaining green onions and place
> them into a separate bowl. Place whole duck onto a serving platter and
> garnish with orange slices and fresh parsley. Use plum sauce and onions
for
> dipping.
>
> *****************************************
> Also good served with the little pancakes and hoisin sauce.
>
> Dimitri
>
> Makes 4 servings
>
>

It sure sounds good, but I do not know if it the same thing. Thanks.

Peter G. Aitken

Peter Aitken wrote:

> I am yearning for some Chinese BBQ duck and it cannot be found in these
> parts. Anyone have a tried and tested recipe?
>
This is a favorite recipe of mine that came from the Wild Ginger in
downtown Seattle. I make it two or three times a year. But, living in
Seattle it's easy to just buy a BBQ'd duck from store windows all over town.

* Exported from MasterCook *

Fragrant Duck

Recipe By : Wild Ginger Restaurant, Seattle
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Chinese
Dinner Game
Lunch Main Dish
Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade for Duck (or chicken)
2 1/2 tbsp Szechuan peppercorns
3 tbsp kosher salt
1 tsp five spice powder
1 5lb Long Island duckling or Free-range chicken --
washed and dried
Steam the Duck
2 whole green onions -- cut 1 inch pieces
2 inches fresh gingerroot -- sliced and gently
-- crushed

Roast peppercorns in a dry frying pan over moderate heat until aromatic,
and they just begin to smoke. Do not burn. Put peppercorns in a blender
or processor for 90 seconds. Sieve to remove peppercorn husks(dish will
be gritty if you do not). Roast salt in a dry frying pan over moderate
heat until light brown. Mix together the salt, peppercorns and five
spice powder. Reserve 2 Tbsp to serve with the finished duck..

Take the remaining spice mix and rub inside and outside of the duck. Let
the bird rest overnight, covered, in a refrigerator.

Put onions and ginger in cavity of the duck. Place the duck in a 9"
glass pie plate. Fill a 14" wok with water(approximately 3" deep). Place
a pair of chopsticks in an X pattern in the wok, setting the pie plate
on top. Cover the wok. Steam over high heat for 60 minutes. Check water
level every 15 minutes.

At the end of the steaming time, the duck is fragile and must be handled
with care. Use a large fork to pick up the duck from inside the cavity,
letting all juices drip into the pie plate. Discard the juices. Air dry
the duck for two to four hours. The duck will firm up and be easier to
handle.

Place 5-7 cups of peanut or corn oil(peanut tastes better) in the wok;
and heat to 375F. Gently slip the duck into the oil, being careful as
spattering can occur. If the duck is not completely submerged, turn it
over after 3 or 4 minutes, and cook for another 3 or 4 minutes. When the
skin is golden brown, remove duck from the oil, and place on paper
towels to blot excess oil.

When duck is just cool enough to handle, use a very sharp knife or
cleaver to chop it in half, lengthwise. Each have can then be chopped
crosswise into six pieces. Serve with the reserved seasoning, sweet plum
sauce and Chinese steamed buns(bao).



- - - - - - - - - - - - - - - - - -

NOTES : This Szechuan speciality isn't difficult to prepare, but it
takes time(two days) and three steps: marinating, steaming and deep frying.

Equipment: 14" wok with lid; 9" glass pie plate; food processor or
blender; one pair of disposable chop sticks or steamer rack.

For a different kind of chicken dinner, I often substitute a free-range
chicken (about four pounds). (Z note)

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener