Boxing Day Dinner

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Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 9:36 am

As I have been dining out the last 2 evenings but, enjoy working in my kitchen I started this 2 days ago:
Last night at JJ's Bar Karnack,
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CANTONESE ROAST DUCK RECIPE.
INGREDIENTS

1 whole duck (about 4lbs.) with head from er'next door.

DRY MARINADE

1 tsp salt
½ tsp Chinese five-spice
¼ tsp ground toasted Sichuan peppercorns

LIQUID MARINADE

1 Tbs vegetable oil
2 tsps minced garlic
1 Tbs minced fresh ginger
3 green onions (including tops), cut into 3-inch pieces
1 star anise, broken into pieces
2 Tbs hoisin sauce
3 Tbs soy sauce
1 Tbs Shaoxing wine or dry sherry or Red Obelisk
2 tsps sugar

BLANCHING LIQUID

6 quarts water
1/3 cup honey
2 Tbs soy sauce
¼ cup Shaoxing wine or dry sherry or white sherherazade
¼ cup distilled white vinegar

PREPARATION

Combine dry marinade ingredients in a small bowl and rub on outside of duck. Place duck in a pan. Cover and refrigerate for 2 hours.

Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, and green onions and cook, stirring, until fragrant, about 5-10 seconds. Add remaining marinade ingredients. Reduce heat and simmer for 2 minutes. Let cool, then pour into a 1-cup measure.

Pour marinade into cavity of duck (if head and neck are missing, overlap neck skin and sew tightly first). Sew shut with a large needle and heavy thread or close up with thread and trussing pins or skewers.

Combine blanching liquid ingredients in a large pot and bring to a boil. Fashion a sling made of several lengths of string tied together long enough firstly to go around the duck under the wings and then be able to lower and pull out the duck of the pot of boiling blanching liquid. Holding the duck by the sling made of string, lower it into the blanching liquid and blanch duck for 2 minutes. Lift out, drain, and pat dry.
Marinade duck for minimum of 24 hours.
Hang the duck by the string in a cool place until the skin is taut and dry, 4 hours to overnight. I'm using an electric fan to dry and the result will be even crisper skin.
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Preheat oven to 400°F. Place duck breast side up on a rack in a foil-lined roasting pan. Roast in preheated oven for 30 minutes. Turn duck over (avoid piercing the skin in doing so). Roast for 20 minutes, basting with pan drippings. Turn duck breast side up again and continue to cook for 10 minutes or until the skin is richly browned and crispy. Continue to baste occasionally with pan drippings.

Remove duck from oven and let stand for 10 minutes. Transfer to a clean pan. Cut string and let juices from cavity drain into the pan. Transfer duck onto a cutting board and cut into serving-size pieces.
One of the most important parts of this recipe to constantly in-vibe in mulled wine….enjoy !…… :cool:


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Re: Boxing Day Dinner

Post by Glyphdoctor » Thu Dec 26, 2013 12:00 pm

Is that an outdoor kitchen in the second photo? What is the metal grating in the foreground?

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Re: Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 1:06 pm

That's called The Silver Fish Grill & Bar designed to eventually take a suckling pig 'slowly spit-roasting over hot coals marinated in a cider and brandy mix plus hickory smoked essence.
It's semi open but covered with a wicked highly flammable palm leaves, I show you hang on...12394…. :cool:
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Re: Boxing Day Dinner

Post by Scottishtourist » Thu Dec 26, 2013 1:21 pm

Looks like something resembling the mummification process.
Jeez oh...do you really have that much time on your hands?
Never liked duck.Always too fatty!
Would it not have been easier (and more enjoyable)just stuffing the old burd like you did last year?
What a bloomin cerfuffle!
P.s. what do you do with the head?
Just chuck it out...or is it considered a delicacy?
Just asking...cos my Scottish papa was once presented with trout that hadn't been beheaded.He ate the lot!
A working-class miner who wasted nothing!!

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Re: Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 1:39 pm

One for the 'kilt lifter's…"The Naked Chef attempts to kill Santa Claus"….. :cool:

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Ps: A busy man has time for everything and a lazy man time for nothing. saying of Santa's
Pss: the head ? I 'beer-battered, deep fried it and gave to e'r next door...
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Re: Boxing Day Dinner

Post by Glyphdoctor » Thu Dec 26, 2013 2:00 pm

It's rather shallow. Besides pigs, what do you cook on it?

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Re: Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 2:11 pm

Jumping Gerbils.
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Dead easy to catch when not jumping off the hot sands all the time and very 'tasty & quick on the grill… :cool:
Remembering to soak your skewers in water first. onion red pepper gerbil green pepper onion gerbil ect ect…
Ps: I would imagine that most pigs were shallow, it's got me thinking though..
Last edited by Who2 on Thu Dec 26, 2013 2:26 pm, edited 1 time in total.
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Re: Boxing Day Dinner

Post by Glyphdoctor » Thu Dec 26, 2013 2:19 pm

My experience with them in the desert is that they like to marinate themselves by chewing holes in Juhayna chocolate milk boxes and season themselves by chewing through Ramesses cookie packages. That is, after they run over your pillow in the night.

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Re: Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 2:32 pm

A watched a big pure white one once leaping over our 'rid-out of water cans, I measured the stack, it was three half meters, little bugger wouldn't stop jump jump jump, they really love jumping… this is the biggest I ever encountered… :cool:
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it's the salt, and sea air, builds them up..
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Re: Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 2:38 pm

Glyphdoctor wrote:My experience with them in the desert is that they like to marinate themselves by chewing holes in Juhayna chocolate milk boxes and season themselves by chewing through Ramesses cookie packages. That is, after they run over your pillow in the night.
Iv'e been all over the desert and never encountered a pig, *they say 6 pigs can consume a whole human in 6 hours…. :cool:
ref: *the murders handbook pocket edition.
"The Salvation of Mankind lies in making everything the responsibility of All"
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Re: Boxing Day Dinner

Post by Glyphdoctor » Thu Dec 26, 2013 2:45 pm

No, I meant the jerboas.

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Re: Boxing Day Dinner

Post by BBLUX » Thu Dec 26, 2013 2:51 pm

:lol: :lol: Oh my, you two have too much time on your hands!

Mind you, I was amazed at the tracks all around our camp in the White Desert first thing in the morning. From the smallest rodent to a ruddy great set of bird footprints easily 18cm long! I liked the fennec's best though....to watch not to eat!!
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Re: Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 4:17 pm

Oh! I dunno slow fried fennel with fennel garlic onions potatoes probably tastes like cat or even dog… :cool:
Here is Freddie any slower and he'd have been in the pot..

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Thought you might like to see Sadly my x-eyed bear...
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Back to my kitchen, I have bird on heat in there….
"The Salvation of Mankind lies in making everything the responsibility of All"
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Re: Boxing Day Dinner

Post by Who2 » Thu Dec 26, 2013 5:09 pm

So here you have it!
Cantonese Spit Roasted Duck.
Fresh Tomatoes
Roasted Potatoes
Crusty Onion bread
chilled white sherazade
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Used the spit rather the oven as I suggested…sorry… :cool:
"The Salvation of Mankind lies in making everything the responsibility of All"
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Re: Boxing Day Dinner

Post by Glyphdoctor » Thu Dec 26, 2013 5:44 pm

Need the onion bread recipe here...That's the bread I was supposed to have for tonight's Philly chicken cheesesteaks, not the kaiser rolls that I used instead.

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Re: Boxing Day Dinner

Post by BBLUX » Thu Dec 26, 2013 5:56 pm

Glyph next time you are visiting Luxor we must introduce you to our baker, Atta here in the village. He makes such superb bread that you will not bother to bake yourself.
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Re: Boxing Day Dinner

Post by Brian Yare » Thu Dec 26, 2013 6:21 pm

Scottishtourist wrote: Just asking...cos my Scottish papa was once presented with trout that hadn't been beheaded.He ate the lot!
A working-class miner who wasted nothing!!
The eyes of a trout are the part that I eat first, a habit I got into while a student in Scotland.

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Re: Boxing Day Dinner

Post by Glyphdoctor » Sun Dec 29, 2013 5:55 am

BBLUX wrote:Glyph next time you are visiting Luxor we must introduce you to our baker, Atta here in the village. He makes such superb bread that you will not bother to bake yourself.
"bother"? Baking is not a bother. Why bother to buy when you can make it yourself?

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Re: Boxing Day Dinner

Post by Who2 » Sun Dec 29, 2013 6:20 am

Because us West Bankers try to help those more impoverished than ourselves and this guy makes better bread than I ever could…. :cool:
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Re: Boxing Day Dinner

Post by Glyphdoctor » Sun Dec 29, 2013 6:53 am

You could have left it at you like the bread, that's it. One can discreetly engage in charity without making a spectacle of it you know.

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