Subj : 1/18 Peking Duck Day - 1
To   : All
From : Dave Drum
Date : Tue Jan 17 2023 04:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rotisserie Peking Duck
 Categories: Poultry, Citrus, Herbs, Vegetables, Sauces
      Yield: 3 servings

      6 lb Duck
  1 1/2 ts Salt

MMMMM----------------------IN THE CAVITY-----------------------------
    1/2    Tangerine; or orange
      2    Scallions; trimmed, in 1"
           - pieces
      2 cl Garlic; crushed
      3 sl Ginger; ea 1/8" X 1"
    1/2 ts Five spice powder
      1 ts Sesame oil

MMMMM--------------------------SAUCE---------------------------------
    1/4 c  Hoisin sauce
      2 tb Honey
      2 tb Soy sauce
           Juice of 1/2 tangerine or
           - orange

  DRY BRINE THE DUCK: 24 to 48 hours before you want to
  start cooking, salt the duck evenly, inside and out. Put
  the duck on a rack over a roasting pan or baking sheet,
  and store in the refrigerator, uncovered. (This dries
  out the skin to help it crisp up, and gives the salt
  time to dry brine the duck.)

  PREP THE DUCK: One hour before cooking, remove the duck
  from the refrigerator. Put all the stuffing ingredients
  except for the half a tangerine into a small bowl. Toss
  the stuffing ingredients until well coated with the oil
  and five spice powder. Pat the duck dry with paper
  towels, then poke the skin on the breast and thighs all
  over with a paring knife, being careful not to pierce
  the meat. (I do this by coming at the duck from a very
  low angle, almost parallel to the skin.) Stuff the duck
  with the half a tangerine and the stuffing mix. Finally,
  truss the duck, and skewer it on your rotisserie spit.
  Let it rest at room temperature while you prepare the
  grill.

  Set the grill up for indirect medium-high heat: Set the
  grill up for rotisserie cooking at medium-high heat
  (400ºF/205ºC). For my Weber Summit, I remove the grill
  grates, turn the two outer burners (burners 1 and 6) to
  high, and turn the infrared burner to high. Then I put
  my drip pan in the middle, over the unlit burners, and
  let the grill preheat for ten to fifteen minutes.

  MAKE THE SAUCE: While the grill is heating, put all the
  sauce ingredients in a small bowl and whisk to combine.

  COOK THE DUCK: Put the spit on the grill, and cook the
  duck with the lid closed for 1 to 2 hours. After 45
  minutes, check the duck; if the duck is browning well,
  turn off the infrared rotisserie burner (or reduce the
  heat to medium - 350ºF/175ºC ). The duck is done when it
  reaches 180ºF/82ºC in the deepest part of the thigh,
  about an hour and a half of total cooking time. Brush
  the duck with sauce, close the lid, and cook for another
  five minutes to tighten up the sauce. Brush the duck
  with another layer of the sauce, then take it off the
  grill.

  CARVE THE DUCK: Remove the duck from the rotisserie spit
  (carefully - it is branding iron hot), and cut away the
  twine. Let the duck rest for 10 minutes. Cut off the
  wings and legs, and serve them bone in; carve the
  breasts off the carcass, and slice them into 1/2" thick
  slices. I like to serve by putting the carved pieces of
  duck on a platter and drizzling with a little of the
  sauce. Then I give everyone a little bowl of sauce for
  dipping, and let them serve themselves from the platter.

  Yield: 2 - 4 servings

  By: Mike Vrobel

  RECIPE FROM: https://www.dadcooksdinner.com

  Uncle Dirty Dave's Archives

MMMMM

.... In Pulp Fiction that $5 milkshake was crazy expensive
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