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Happy Chinese New Year: 23 January, 2012.
After seeing the post of LC's Peking Duck and a few others,thought I would give one a try. Been wanting to try a whole duck on my rotisserie.
Duck, Whole, Chinese, Rotisserie, Richard Fl.
1 Whole 4 1/2 Lbs Domestic Duck
4 Cups Water
2 Tbs Garlic Seasoning
3 Tbs Ginger Syrup, left from making candied ginger
3 Tbs Soy Sauce
3 Tbs Honey
4 Tbs Canadian Maple Syrup
1 Tbs White Pepper
4 Tbs Corn Starch
1 Pkg Lobo Roast Duck Seasoning Mix
1 Took the duck, crossed hatched skin.
2 Took him swimming in the slurry: had brought the mixture up to a slight simmer and placed the duck in and turned over for a few minutes. took him out for a few minutes and did it 3 more times.
3 Placed on a rack with a drip pan and placed in refrigerator overnight.
4 Brought my large Imperial Kamado up to 350-375F, indirect with drip pan with water and some slurry. This has a rotisserie that I use every now and then, usually poultry. Used a couple of tea pouches and persimmon chips for smoke.
5 Cooked for 1 hour and 20 minutes and pulled when the thighs and breast were in the 175°range.
6 Plated with bobodingo baby basmati rice, orange marmalade and some orientil stir fry vegetables.
Asian, Main Dish, Poultry
Source: BGE Forum, Richard Fl, 2012/01/11
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.