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Peking Duck, Scallion Crepes, Fruit Salad, Bubbly

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Decided to cook a nice New Year's Day dinner. Seasoned duck with Chinese Five Spice, Ginger and Dark Sesame Oil and cooked indirect at 400 dome. 


Scallion crepes:


Fresh berry and watermelon salad:


LBGE & SBGE.  Central Texas.  
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    That's next level goodness. I want to learn to make crepes this year - I guess I'll make it a resolution...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • CPARKTX
    CPARKTX Posts: 2,095
    @SciAggie crepes are surprisingly easy. I use a cast iron pan on fairly high, and a quarter cup measuring cup so I get a consistent volume. As soon as I pour in the batter, I tilt the pan around to get a thin even layer. 
    LBGE & SBGE.  Central Texas.  
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  • bgebrent
    bgebrent Posts: 19,636
    Beautiful cook brother!  Wish I was at your table.
    Sandy Springs & Dawsonville Ga
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