While we're asking my second-favorite North Carolinian Getbigger culinary questions ...
Adam, have you ever eaten Peking Duck? I ate some years ago; it was delicious, but extremely greasy.
Do you have any recipes for duck that might be of roughly comparable taste without quite as much oil?
The thing is, my mom, maternal grandmother, both maternal aunts AND pretty much everybody in my girlfriend's family are damned near fuckin' chefs. Still, for whatever reason, none of them have ever given much thought toward prepping/eating duck.
Just curious dood. Thanks.
I had Peking duck two Thanksgivings ago. Jezebelle and I bought a few ducks and several different recipes with them.
Here is one that will yield you the best results possible. Follow it to a T, no substitutions.
Peking Duck-Revised
Garlic Ginger Marinade
4cloves garlic, peeled
2slices fresh ginger (1/2 inch in length), peeled
1tablespoon table salt
2tablespoons granulated sugar
1 star anise (whole), or 1/2 teaspoon five-spice powder
1tablespoon ground bean paste
2tablespoons rice wine or white wine
Peking Duck
4 - 5pound duck (with or without head and legs)
1bunch fresh cilantro leaves, leaves and stems, (about 1 cup)
2 scallions, roots trimmed
1/2cup distilled white vinegar
1/2cup cornstarch
1/2cup granulated sugar or honey
INSTRUCTIONS
1. Puree marinade ingredients in a blender or food processor until smooth; set aside.
2. Wet a 6-inch piece of string and tie it tightly around the neck to stop the flow of air. If you have bought a duck without a head, gather excess fat around the neck and tie it tightly together as close as possible to the body.
3. Pull out fat that lines the sides of the back cavity and discard. Pour marinade into open cavity and stuff bird with cilantro and scallions.
4. Pierce the two flaps on either side of the back cavity with a 6-inch long wooden or metal skewer. Thread the skewer through the two flaps of skin several times to close the cavity. Tighten seal by tying an 18-inch piece of wet string under the skewer several times.
5. Insert the needle of a basketball pump (or a thin straw) between the two flaps of skin and into the back cavity. Pump several times to lift the skin from the meat. Do not overinflate. As long as skin has visibly detached from meat it does not matter if the air slowly escapes from the duck.
6. Fold up both ends of a metal hanger from the dry cleaners. Slide ends of hanger under the wings of the bird. Secure hanger by tying an 18-inch piece of wet string through the ends of the hanger and around the bird.
7. Bring 1 gallon water and 1/2 cup vinegar to boil in a large wok or stockpot. Use hanger to hold duck above wok and ladle hot liquid over the surface of the duck until goose bumps are visible on the skin, 1 to 2 minutes. Do not let duck rest for long periods in the water or it will begin to cook. Set duck aside and discard all but 2 quarts of liquid from wok. Dissolve cornstarch in 1 cup cold water and whisk mixture into liquid in the wok. Whisk in sugar and stir until mixture is smooth. Use hanger to hold duck above wok and ladle hot paste over skin. Make sure that all parts of the duck are coated with the thick brown liquid.
8. Hang duck away from the sunlight in a cool, dry place (either over a work sink or a covering of newspaper.) Place an electric fan set to high about 1 foot from the duck. Blow-dry, turning duck once, until skin between the leg and belly is translucent, 4 to 8 hours depending on the heat and humidity. (Duck can be dried overnight and then refrigerated during the day until cooking time.)
9. Preheat oven to 350 degrees. Untie string that secures the hanger, discard string and hanger. Wrap head (if present), legs, and wings with aluminum foil to prevent them from burning.
10. Roast duck for 1 hour. Remove foil and continue cooking until meat juices from leg run clear, 15 to 30 minutes more depending on size of duck.
11. Remove and discard all strings and skewers. Remove head (if present) and use as a garnish for the meat platter, if desired. Detach legs and wings and carve meat from both. Slice skin and meat from the body and place all carvings on a large platter.
