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Post by smokey on Oct 15, 2014 16:48:51 GMT 10
That's what I would do if that's what is on hand and in season for you. The critical parts of this recipe is the process. I know that you will have success with those subs as I've done it with Japanese Yuzu and they are even more floral I've got a feeling, though That Shayne will get back from South East Asia with a new process for duck  |
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Post by hoddo on Oct 15, 2014 18:59:46 GMT 10
yep asia is the place for a good duck
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Post by shayneh2006 on Oct 16, 2014 20:24:42 GMT 10
Yep, im back and man o man was it good  . Too much to see in not enough time. Great food eaten, and much learnt, in regards to food prep and cooking techniques. Hoddo,, I am really keen to see how your take on this recipe goes.... As the boys have said, Mandarine will work great... The Dextrose/DME mix that i used, well, probably isnt essential to the finish. I just had it on hand, and used it but yeh, as Angus said, you can get it in the supermarket. That or, use standard white or brown, along with a bit of golden syrup or Maltose. That'l work great i should think. Today, i picked up another four (still trying to use up these Coles rainchecks) and will apply some new learnt tricks to them brought back from Veitnam. Hopefully, a new recipe will be posted by weeks end  Shayne |
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Post by hoddo on Oct 17, 2014 8:13:46 GMT 10
Hi Shayne looking forward to reading about your trip. My duck is in the brine (which smells fantastic) 2nd day now so planning on a sunday cook. Going to hang in the fridge with a small fan to dry Saturday night. I love the look of your duck done on the roti so I think I might get one of those gas mate roti kits and put it on my 4 burner summit. Any tips on this? Should I use a pan under it, and is basting needed? I am guessing there will be a lot of fat rendering out.
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Post by hoddo on Oct 20, 2014 7:28:35 GMT 10
Cooked the duck and it was superb. Had fun with new roti also, it seems ideal for duck due to the huge amount of fat that renders out. I think 3 days in the brine is getting close to the limit as I think I noticed a very slight mushiness in part of the breast but the thighs were perfectly moist and tender. Drying in the fridge with small fan for 24 hrs was good, skin was tight and dry. I pricked it all over, except for thigh/drumsticks, with a sharp bamboo skewer. Shayne's sauce is a winner only mods I made was I used the juice from a whole orange, about half a cup, and used 1tbs maple syrup instead of the sugar, reduced it a bit before adding the cornflour. Pulled it from the spit at 2hr, 165f and although it looks a bit rare in the photo it was cooked to perfection, moist, tender and very tasty. Thanks Shayne for inspiring me to try this great recipe. Please excuse my carving skills, heres a pic of the result.  |
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Post by captaincook on Oct 20, 2014 7:36:52 GMT 10
Hey Hoddo
I'm thinking what are you worrying about carving skills,I would eat that in one sitting and just use my fingers and teeth. It looks fantastic, and I bet I tasted the same.
Good work.
Phil
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Post by bill44 on Oct 20, 2014 7:52:33 GMT 10
For carving a duck have a look at some of the UTube vids, I can now carve a duck into 4 pieces and there is bugger all left on the carcase worth eating.
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Post by Gus65 on Jan 5, 2015 9:44:21 GMT 10
Did this last night and it was absolutely sensational.
Only brined for 36 hours and cooked in the ProQ over charcoal.
Will do it again for sure. Might remember to take photos next time too.
Thanks Shayne
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Post by shayneh2006 on Mar 31, 2015 12:28:09 GMT 10
I agree on the steamed basmati. A tblsp of ghee thrown in with it when steaming the rice takes it to another level. My fried rice, no real recipe Nath, but to get it tasting like what you expect at say a Chinese resteraunt, you gotta use the right sauce. Soy sauce just dosent cut it.... Get some golden mountain seasoning sauce from your closest Asian grocer. Shayne Locked in, I'll grab some next time I swing past! I know its old,,,, but how did you go with the golden mountain seasoning Nath ?.
As seen in the pic, sometimes, just for a change, I will use the Healthy Boy Mushroom Soy pictured on the right. It too does a fabulous job on FR 
Shayne
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Post by nath on Mar 31, 2015 19:26:14 GMT 10
Shayne. Totally forgot about it  Thanks for reminding me. I have some mushroom soy in the cupboard! |
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Post by chrisg on Mar 31, 2015 19:59:08 GMT 10
Dunno if you get down to Willeton Nath, the Asian place at Southlands had both a week or so ago, only know because a Singaporean mate was in town and wanted the first, I was out of mushroom and he would not let me buy anything else - talk about synergy I do need to qualify, what they had on the shelf was not English labeling - I'm assured it was same, same Cheers |
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Post by smokey on Mar 31, 2015 20:21:18 GMT 10
Double spooky, This morning I marinated some chicken legs in a mushroom soy based marinade for the missus to bake while I was at footy training.
It was a bitser of a marinade but while it's still fresh on the mind,,,,
Good dash of oil
Good dash of Mushroom soy
dash of Chinese cooking wine
Few diced cloves garlic
a diced thumb of ginger
Teaspoon galangal powder
Tablespoon schetscwan fresh ground.
Dash of sweet chilly sauce
teaspoon allspice
dash of port
Dash of white Vinagar
Pinch salt.
Turned out pretty good for an oven bake
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