Post by shayneh2006 on Apr 6, 2014 9:04:26 GMT 10
This is the "the new improved" method.
Note: I will be using pics from recent cooks as well as current (like, I am bbqing this today 
)
The recipe..... and to get the flavor into the Duck... its all about the brine
2+ kg Duck, wing tips removed
1.5 liters water
1/2 cup Flossy Salt
1/2 cup raw sugar
9x pieces Star Anise
6x tsp Chinese five spice powder
6x tsp Garlic powder
6x tsp Onion powder
6x tsp crushed Coriander seeds.
2x tsp Ginger powder
4x tbsp. Honey
Simmer in a pot for 20 mins, cool and then add another 1.5 liters of Water.
Pour the brine into a long rectangular container and bring to fridge temp.
Lay the Duck within and try and stuff as many of the star anise into the gut cavity.
Brine your Duck for 24 hours at least.
When done, you want to keep all that anise inside the gut cavity, and also, you want the cavity filled completely with brine.
Once ready, the vent area needs to be stitched up with a Bamboo skewer. Do it neatly as you don't want any leaking during the hang.
If ya can get hold of one of these purpose built hooks, well and good. If not, hang it anyway you thinks practical. Head up of course
Hang without rinsing for 12 hours, under constant air movement using a desk fan.
In the final 4 hours of the hang, rub the Duck in a mixture of 1 tsp Honey, 1 tsp Maltose, 1/2 tsp Five spice powder mixed with 2 Tbsp water,,, then continue the drying process.
I put mine on the kettle rottiserie and give it 30 mins on low heat (300F) then ramped the heat up to the high 300's.
And to serve, Asian chop into pieces using a cleaver.
I normally serve this with home made fried rice, drizzled with a cracker home made Chinese Lemon sauce (taste's just like restaurant Lemon sauce)
Shayne's Lemon Sauce
1/3 cup Sugar
1 cup Chicken Stock
2 tbls Lemon Juice
1 1/2 tsp Corn Flour
3/4 tsp Salt
3 slices of Lemon
Add all to a pot except Lemon slices.
Simmer till thick and clear.
Turn off heat
Add Lemon slices, steep and allow to wilt.
Serve.
Shayne
