Chinese on the Egg (pics)

Nicholas_Wetton · November 2015

Thanks to all of the previous forum posts, we had a fantastic Chinese success. Daughter #1 was visiting with a few of her friends. Peking duck for appetizer followed by Mongolian beef, Cashew chicken and Kung Pao shrimp. I don't have a wok, but I used a cast iron skillet and it worked really well. Duck indirect on the Medium for 3.5 hours and the XL managed the rest.

pgprescott · November 2015

Home run! Great cooks!

Canugghead · November 2015

Great meal, the skin looks crispy how did you prep it?

Nicholas_Wetton · November 2015

Canugghead said:

Great meal, the skin looks crispy how did you prep it?

I 'pricked' the skin ad hoc, nothing more. I could have stripped the skin post cook and crisped it up even more, but I forgot focussing on the main courses.

Mattman3969 · November 2015

Outstanding looking meal!

Tinyfish · November 2015

Every dish looks great.

Canugghead · November 2015

Nicholas_Wetton said:
I 'pricked' the skin ad hoc, nothing more. I could have stripped the skin post cook and crisped it up even more, but I forgot focussing on the main courses.

Thanks for sharing. I found a recipe for duck, usually do it in oven since it's labour intensive ... low and slow, prick skin and flip every half hour!