Peking Duck at home ..... no problem !
It's been a few years since i've done this but it all came back to me - here's the result ......
looked at several recipes for reference but mainly Ken Hom's books.
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re: buttertart
Here's a link to someone who did this based on Ken Hom's recipe - http://www.campbecca.com/edibleintern...
plenty of pictures on her blog. or if you google Ken Hom and Peking Duck - the BBC videos on YouTube will come up. Watch them and if you have any specific questions I'll be glad to provide some tips but the videos and blog entry are a better place to start than me trying to write out the process for you to read. It's has a few steps but it's not beyond the range of most home cooks.-
re: gordon wing
reading her blog more closely - I live in the SF Bay Area and it's cool enough to hang the duck to dry in my basement. no need to go into the fridge - not sure I'd recommend that , ,actually.
a fan aimed at the duck as it hangs is my preference. this drying step is important for a crispy skin but if you want to go even further I would encourage the inflating a duck step - a pump of some type is preferred for blowing up the duck ....air compressor works great and a bicycle pump will do in a pinch. this seperation of the skin from the fat layer will guarantee a crispy skin.-
re: gordon wing
buttertart
Mar 31, 2011 05:45 AM
Thanks very much, gw - I will have a look at those. Haven't tried the inflating, and do have a cool basement this time of year (NJ, and snow tomorrow, no April Fool's...) so will see about doing this again.
The recipe I've had luck with is from (believe it or not) a 1990s Good Housekeeping cookbook. It involves blanching, drying, refrigerating uncovered with seasoning, baking at low temp for a long time, and glazing during the baking. (The food editor for GH at the time was Chinese-American - and the best they've ever had in my opinion.)
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