Duck Success!

CPARKTX · January 1

Made homemade Peking Duck tonight and it turned out great. Cooked a 4.5 lb duck at 375 indirect; it cooked surprisingly quickly, about 1.5 hours until 170 internal. Very moist and skin was crispy yet still tender (or at least not chewy). Sides of fried rice and scallion crepes. The wife did those inside, I haven't tried my hand at woking on the Egg yet.

bud812 · January 1

Now I'm hungry. Looks very good.

CPARKTX · January 1

Leftover duck for lunch...reheats great!

rustypotts · January 1

Looks great! So what makes the Duck "Peking"? Sauce?

CPARKTX · January 1

@rustypotts - it's a famous style on preparing the duck, you'll readily find it in Chinese restaurants and markets delicious. See: http://en.m.wikipedia.org/wiki/Peking_Duck

CeramicChef · January 1

Looks mighty tasty! Way to go!

rustypotts · January 1

I've seen it hanging in a local market but have never had it. Wiki says that it is a special breed of duck and that it is just roasted. Did you get a special duck in an Asian market?

CPARKTX · January 2

@rustypots - I got a regular duck from Centeal Market and used a recipe from BBQ Bible, very simple rub (sesame oil, Chinese Five Spice, salt, pepper), plus the dip sauce and buns.

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Duck Success!

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