Peking duck is something I always loved eating growing up. I even made Peking duck a while back using a home oven which while okay, didn’t have the same sweetness or crispness of a restaurant quality.
I have watched videos of restaurants like QJD make Peking duck, observing how they make it. What can be replicated. This Christmas, I plan on making 2 ducks. And I think I might have a plan. I have drawn a diagram of what I think might be a good way to cook it that is relatively cheap and easy.
The idea is that the Peking duck in restaurants are cooked in an oven (similar to a pizza oven) with the duck itself directly next to an open roaring flame using applewood chunks. There is a bar towards the back of the oven that the meat hook holding the duck can hang onto. I figure I might be able to imitate some of this.
See drawing above
1.) I have a small charcoal stand grill (up to knee length) with a detachable grate. The idea is to remove the grate and fill it with apple wood chunk to have the flame. First concern is where the flame should be concentrated. If I put the wood all on one side of the grill, I can imitate how QJD does it and have the wooden stand with the metal bar positioned just barely behind to get some good roasting. The problem is, if I do this, is an open fire enough to cook it or will I need some sort of enclosed space to trap heat (see drawing above)
2.) If I opt for the second option, I would decide to instead cook the duck over the flame directly with some sort of drip pan. Problem is where the position the pan to catch the fat if it is over the fire. I also have a chicken stand which I can place above the grill which might possibly work as well.
What are your thoughts or suggestion?
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