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New Year's Duck
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CPARKTX
Posts: 2,095
Peking Duck has become a tradition for us over the holidays, and I didn't let my hangover deter me today.
I used my new Lodge CI pan for making the crepes, and I finally seem to have the technique down to make decently uniform and round crepes. The cast iron really held the heat well and the crepes didn't stick at all.
I used my new Lodge CI pan for making the crepes, and I finally seem to have the technique down to make decently uniform and round crepes. The cast iron really held the heat well and the crepes didn't stick at all.
LBGE & SBGE. Central Texas.
Comments
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Cool cook.
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Wow, that is a very cool cook. How do you do the duck?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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@Little Steven I dried the duck uncovered in the refrigerator for a day, then pricked the skin all over, rubbed in dark sesame oil and sprinkled with Chinese Five Spice. I cooked indirect, temp was higher than I had planned (not paying attention), took a little over an hour at 425.
I made the scallion crepes and sauce following a recipe from The BBQ Bible. The crepes are great and stay warm a long time in a tortilla warmer.LBGE & SBGE. Central Texas. -
Now that's a solid post. Looks fantastic and quite impressiveColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks like a winner to me my friend =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Like this a lot. Will cook a duck this year, nice cook!Jacksonville FL
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