Cycle 15 – Item 268
29 (Sun) September 2024
Roast Duck – Cooked Cantonese(ish), Served Peking(ish)
3.0
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family, SK
In the aftermath of making soy sauce chicken a couple years back, I had wondered “What to do with all the leftover boiling liquid (essentially, soy chicken stock)?” (see 13.229 Soy Sauce Chicken), coming out to about 8 cups, poured into tubs and frozen. Over time, I thawed portions of the stock for use as the base for various Chinese stir-fries. For the final tub, I placed a whole duck along with the stock in a vacuum-sealed bag and marinated it for 24 hours.
Upon discarding the stock, the duck was patted dry, coated in a dry rub consisting of five spice powder + sugar + salt + pepper, then set in the refrigerator for another 24 hours to dry out.
Finally, the duck was roasted in the oven at 190 C on the back side for 60 minutes, followed by the breast side for 45 minutes.
It was carved into thin slices and served with tortillas + hoisin sauce + sliced scallions à la Peking Duck.
Not bad. The skin didn’t get crispy, but the meat was tender and juicy. The flavors were there, but weak. Anyway, everyone else seemed impressed – W couldn’t stop raving – though I could see much potential for improvement, perhaps towards excellence.
(See all GLOBAL FOOD GLOSSARY)