Cantonese Duck ala Denise - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Cantonese Duck ala Denise (/showthread.php?tid=114536)

Cantonese Duck ala Denise - DFen911 - 01-03-2011 Ok so last night I did the Cantonese Duck that Jean posted. I started with a 4.5 pound duck. One thing I had not calculated was excess weight. First off it came with a packet of orange sauce that weighed 9 oz, plus all the giblets and neck which were another 8 oz. So over 1 pound was unusable. All of the ingredients you'll need for one tasty dish. So as the directions said, hang the duck for 5 hours in a cool location to dry. I hung mine for 7 hours in the garage and was glad it was cool. I put a fan on it to help dry it. I continued to add the glaze for 3-4 more applications as the previous one dried. This is after 4 coats. As I mentioned I wanted to put in the oven but discovered that my oven wasn't big enough to hang it, or, even put it at a decent angle. So I had to quickly adapt and used my smoker. But being so cold outside I could not get it up to 400 degrees to start so the whole thing cooked at 350. Into the smoker it goes - After 30 minutes I basted it with a fresh batch of glaze. It said to use the remaining glaze, but I couldn't use it as it had been exposed to raw duck in the initial application. Next time I'll pour half of the glaze into a fresh container to use during cooking. It cooked for 1 hour and 20 minutes - I made a stir fry of noodles, snow peas and carrots and used a sauce similar to sweet and sour. This is a wonderful dish!! I was very leary about having the duck hanging out a temperature higher than 40 degrees. We're always told to refrigerate! But after 7 hours of hanging it was fine. I don't know that I would try this in the summer time. Would probably leave it uncovered in the fridge if that were the case. This was Derek's first duck exposure and he loved it! Re: Cantonese Duck ala Denise - Mare749 - 01-03-2011 Denise, it looks like it turned out fantastic. Great job! Thanks for the tips. I love duck so we'll have to try this. What did you use for a glaze? Re: Cantonese Duck ala Denise - luvnit - 01-03-2011 Wow! Very thorough Denise. Looks like fun and wonderful to try. Re: Cantonese Duck ala Denise - cjs - 01-03-2011 I'm so glad it turned out for you - we sure loved it. Did you have leftover? I think I made a pizza with some of the l/os. and it was wonderful. I just boiled the l/o baste and used it while the duck was roasting. Re: Cantonese Duck ala Denise - farnfam - 01-03-2011 Oh Yum, it looks so delish! Thanks for the duck lesson Re: Cantonese Duck ala Denise - cjs - 01-03-2011 Here's the initial thread on Cantonese Duck - it'll be helpful for all of us to have these two together!! http://www.forums.cuisineathome.com/ubbt...part=1&vc=1 Re: Cantonese Duck ala Denise - Harborwitch - 01-03-2011 Denise that Duck looks incredible. I wish I had my smoker. Re: Cantonese Duck ala Denise - DFen911 - 01-03-2011 Maryann the glaze is in that recipe. It's just honey, rice vinegar, sugar and a bit of water. Oh I also cut down the amount of water. It calls for 1 cup I think 3/4 cup is better. Not as runny. Lol leftovers were eaten that night as a snack Jean Re: Cantonese Duck ala Denise - Trixxee - 01-03-2011 That is a work of art! Re: Cantonese Duck ala Denise - Gourmet_Mom - 01-03-2011 Thanks for the tutorial, Denise! It looks FABULOUS!!!!! William is going to pitch a fit!