Cantonese Duck ala Denise

[DFen911]

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!

[Mare749]

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?

[luvnit]

Wow! Very thorough Denise. Looks like fun and wonderful to try.

[cjs]

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.

[farnfam]

Oh Yum, it looks so delish! Thanks for the duck lesson

[cjs]

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

[Harborwitch]

Denise that Duck looks incredible. I wish I had my smoker.

[DFen911]

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

[Trixxee]

That is a work of art!

[Gourmet_Mom]

Thanks for the tutorial, Denise! It looks FABULOUS!!!!! William is going to pitch a fit!