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[1000words]

This message was self-deleted by its author (1000words) on Thu Jul 24, 2014, 02:55 PM. When the original post in a discussion thread is self-deleted, the entire discussion thread is automatically locked so new replies cannot be posted.

[BainsBane]

1. Do you blow air between the meat and the skin?

I have noticed at a lot of Western recipes omit that step, which is supposed to be the secret to the crispy skin. I have never made it myself. I'm skilled at eating it, however.

http://www.vietworldkitchen.com/blog/2010/02/homemade-peking-duck-how-to-blow-up-a-duck.html

[Gormy Cuss]

8. The one time that I chose to make it, that's what I did.

The whole experience was so labor-intensive that I just buy it now.

[Major Nikon]

2. My advice is to go buy one at the Asian market

That's what I do. It's just too much trouble to do them at home.

When I cook duck at home I quarter it, steam it first which cooks the duck and renders much of the fat, then I brown it in a cast iron skillet. I believe they do something similar with Peking Duck by either steaming it or boiling it first. The outer skin is not going to brown up until most of the subcutaneous fat renders. So basically you render the fat first, then brown.

[1000words]

3. LOL

Yah ... considering I live in Chinatown (Portland) it would be even easier to go to a restaurant.

Thanks for the tips ...

[Major Nikon]

4. The really good places use special techniques and ovens that are hard to replicate at home

I've been to the Quanjude in Peking and had it there and it was incredible so I wanted to do it at home. I asked a friend of mine who is Chinese and a great cook how to do it. He gave me the same advice. I will make duck at home, just not Peking duck. Any waterfowl is more challenging than land fowl because they have more fat and in different places, so you just can't use the same techniques to cook them.

[1000words]

5. I kind of figured as much

Part of why I like to cook it, is for the fat. I do a duck for the holidays and use the fat to cook with the rest of the year. Damn, duck fat is tasty!

Edited to add: The steaming is a good idea, btw. I steam chicken wings before baking them, and the skin is perfectly crisped.

[Major Nikon]

6. Duck fat is even better than bacon fat

It's like liquid gold.

Here's a pretty good recipe for making duck from the NY Times. It's basically the same way I do it, except rather than leaving the duck intact I quarter it and brown it in a cast iron skillet. The key is to steam it first, which also allows you to save the rendered duck fat.

http://www.nytimes.com/1999/03/21/nyregion/food-no-more-hair-dryers-steam-duck-before-roasting.html

[1000words]

7. Thanks!

And, I agree: Duck fat > bacon fat. (Sorry bacon ... you knows I loves ya!)

[bif]

9. The Cook's Illustrated cookbook mentions boiling it first

As I recall. I'll have to look it up and get back to you.

[bif]

10. This recipe looked pretty good

http://allrecipes.com/Recipe/Peking-Duck/

[1000words]

11. It sure does

It appears steaming is the way to go. Until now, I've only cooked duck for the holidays, but now I want to give it a go.

Thanks for posting.