Peking Duck

BJM2932

Have had a duck in the freezer which i've been meaning to cook. While researching recipes, I decided the little guy would be used for peking duck.  I've combined a few different recipes, and referenced old duck cook posts on the forum (love all the info here).  Tonight the bird took a bath in a mix of water, fresh ginger, scallions, cornstarch, vinegar, and sherry.  Afterwards I brushed on a marinade/sauce of Honey, Chinese 5-spice powder,  brown sugar, and water.  I also separated the skin and breast meat, as well as poked tiny holes through the skin to help the fat render.  Currently its in the fridge drying out uncovered.

Planning to cook indirect tomorrow night around 350-375 until internal temp of the breasts is 160.  I will also squeeze the biggest drip pan possible underneath.  Any help or advice would be greatly appreciated as I do lots of cooking, but duck, not so much. Hoping for some beautiful crispy skin.  

Stormbringer

This should help

http://eggheadforum.com/discussion/1199606/peking-duck/p1

YEMTrey

You must order 24 hours in advance for Peking Duck!

Cookbook_Chip

Love duck!  I'll be watching this...

BJM2932

Just finished up eating the finished product, and it came out really good.  Cooked indirect at 350 for about 2 hours until hitting 175 internal temp at the leg joints. Placed the duck in peking wraps from the local Asian market, along with a homemade hoisin based sauce and scallions.  Would've preferred more of a pancake wrap compared to the tortilla type shells the lady at the market recommended.  Planning on using the carcass and leftovers to make duck pho tomorrow night. 

Hans61

Got great color on that bird! Nice plated pic too!

Stormbringer

Was the skin crispy? I've done duck a few times in the Egg, have never managed to get a crispy skin, even using the trick of bicarbonate of soda on the skin for 24 hours. There just seems too much fat coming off it.

camofreak

That does look good.