Quack Quack Aflac

Richard Fl

Was in an oriental duck mood this evening, so here it is.




Duck, Whole, Quack Quack Aflac, Smoked Lacquered, Chinese, Richard Fl.




INGREDIENTS:
1 8 Lbs Whole Duck
Marinade:
12 Ozs Yashida Marinade, Soy Sauce is OK
2 Tbs Dry Sherry
4 Tbs Turbindo Sugar
3 Tbs Honey
5 Tbs Hoisin Sauce
2 Cloves Garlic, Minced
1 Tbs Sesame Oil
1 Tsp Chinese 5-Spice Powder
1/2 Tsp Cayenne Pepper.
1 Cup Garlic Chives, Chopped Fine
2 Tbs Indian River Rainbow Pepper
5 Tbs Todds Ribbon Cane Syrup ( Honey will work fine)
1 Tbs Lemongrass Salt Powder
3 Tbs Hioki, Ginger Dressing
1 Tsp Galanga Ginger Powder, 1 Tbs finely chopped fresh ginger may be used
1 Cup Sake, to fill the holder for the vertical stand.
Smoke: (In A Foil Pouch)
1 Tbs Celestial Seasonings, Orange Spice, Black Tea
1 Tbs Oolong Tea
1 Tbs Green Tea
Seasoning Salt to Serve
2-3 Tbs Schezuan Pepper Corns
2-3 Tbs Sea Salt




Procedure:
1 Took Jaccard Meat tenderizer machine and poked the whole duck all over. Mixed marinade together and placed the whole duck in a 2 gallon Zip-loc bag and into the refrigerator for 24 hours.Rotating every now and then. This picture is of another cook, but shows the Jaccard meat tenderizer.









Cook:
1 Used my vertical holder with a container and filled with about 1 cup sake and then placed duck on top


ready for the cook.







2 Set large BGE up indirect, 300°F with some rosemary twigs and the aluminum pouch of tea, pierced slightly to allow the smoke out.Had a drip pan to catch the juices and had about 1 cup of sake in the container the duck sat on. Basted with the marinade every 20 minutes or so. Pulled after 1 1/2 hours.





To serve:




1 Take the schezuan peppercorns and salt and grind in a morter & pestle or a spice grinder. Dip pieces of duck in the seasoning salt.
Side Dish:
1 Took the left over marinade, added the wings, feet and neck, and heated to reduce in volume a little, added equal parts honey and horseradish, about 2 Ozs each, some butter and cooked, oriental mixed vegetables, Served over mix of wild rice and brown rice.


Servings: 4

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard Fl, 2009/06/07

vidalia1

So you left the head & feet on... :P :P

Groucho would have loved it....

FlaPoolman

I hope thats not one from your backyard :laugh:

doccjb

I was hoping you would chop off the head like at the end of "Christmas Story".

AnnaG

Awww Lawwwd! He still has his head & feet on? I just don't know if I could do that to Donald... Maybe I am just a weenie... Hee hee...

Nice looking cook!

Little Chef

Richard...Didn't your mother ever teach you not to play with your food??? :woohoo: :silly: :woohoo: :laugh:
Good looking cook.

Richard Fl

It is OK! Donald is in Orlando with Mickey and their friends. This one just had his policy cancelled!

cookn biker

Very nice Richard! I love the presentation.

Crimsongator

Not sure Richard, but the neck looks a bit overdone :P

Richard Fl

You are absolutely correct. Normally I either just do thighs or breasts, but this one I wanted to try. After the cook I put the legs, wings and neck into the marinade and drippings and cooked for an hour. Will degrease for another meal.

reelgem

Please don't tell me you actually ate that duck? I'm sorry that's just sick!!

Richard Fl

Did you ever see or eat a Peking in a Chinese restaurant or a Thai hanging roasted duck. Same meal.

Little Steven

Richard,

You are supposed to wash the duck with hot hoisin and water, then hang it in a windy area. Then stick compressed air up it's a$$. Then cook.

Steve

BENTE

wow richard!!!


nice duck!! and great write up... but more importantly great subject :laugh:

Big'un

Very nice!