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Peking duck chicken or goose recipe.
Your chosen bird needs trimming of wing tips. Remove excess baggy fat from just inside the cavity. You need to separate the skin from the flesh without tearing or puncturing the skin. Easiest way without compressed air is to use latex gloves and get your hands between. Do the legs and thighs and around the underside of the carcass too.
Grind fennel, star anise, clove, schechuan pepper and cinnamon in roughly equal quants. Add the powder to three tablespoons of hoi sin sauce along with grated garlic and ginger and a heaped teaspoon of salt. With a rubber glove on rub all over the inside of the cavity and especially under th breasts bone. Not on the outer skin.
Use a skewer to knit the cavity closed, pushing the end firmly through the parsons nose to secure.
Boil 1.5 litres of water and add some dark soy - 100ml maybe. Hold the bird over an empty high sided tray and use a ladle to baste the skin which we tighten. This is imperative.
At this stage you then paint the skin with a maltose syrup solution but you can use a sugar syrup if you can't get hold of any.
Rest the bird over a clean tray on a rack open on all sides in the bottom of the fridge uncovered for three days. Don't worry about cross-contamination. Just be sensible and do not let your wives tell you otherwise. The skin will slowly turn like parchment paper or waxed paper.
When roasting, use a rack with a litre of water underneath and set the oven to indirect (no grills or bottom or top elements as it'll brown unevenly. Use fan setting if possible and set to 165c. Roast until you're happy that the meat is to your liking keeping an eye on the skin.
You now have a choice.
Turn up the oven to 215c until you achieve desired colour and finish on the skin.
Or ladle hot oil over the surface of the skin but if you choose this method which would probably yield better results, ensure you hold the bird over a clean tray or you risk splashing yourself with oil due to the water in the roasting tray.
Don't rest for long. You need to remove the excess liquid from the cavity by cutting off the parsons nose and draining.
Remove each muscle as a whole and slice across breasts preserving the skin. Don't carve like your grandad on Boxing Day.
Enjoy.
For further guidance YouTube Chefsteps Peking duck.
Your chosen bird needs trimming of wing tips. Remove excess baggy fat from just inside the cavity. You need to separate the skin from the flesh without tearing or puncturing the skin. Easiest way without compressed air is to use latex gloves and get your hands between. Do the legs and thighs and around the underside of the carcass too.
Grind fennel, star anise, clove, schechuan pepper and cinnamon in roughly equal quants. Add the powder to three tablespoons of hoi sin sauce along with grated garlic and ginger and a heaped teaspoon of salt. With a rubber glove on rub all over the inside of the cavity and especially under th breasts bone. Not on the outer skin.
Use a skewer to knit the cavity closed, pushing the end firmly through the parsons nose to secure.
Boil 1.5 litres of water and add some dark soy - 100ml maybe. Hold the bird over an empty high sided tray and use a ladle to baste the skin which we tighten. This is imperative.
At this stage you then paint the skin with a maltose syrup solution but you can use a sugar syrup if you can't get hold of any.
Rest the bird over a clean tray on a rack open on all sides in the bottom of the fridge uncovered for three days. Don't worry about cross-contamination. Just be sensible and do not let your wives tell you otherwise. The skin will slowly turn like parchment paper or waxed paper.
When roasting, use a rack with a litre of water underneath and set the oven to indirect (no grills or bottom or top elements as it'll brown unevenly. Use fan setting if possible and set to 165c. Roast until you're happy that the meat is to your liking keeping an eye on the skin.
You now have a choice.
Turn up the oven to 215c until you achieve desired colour and finish on the skin.
Or ladle hot oil over the surface of the skin but if you choose this method which would probably yield better results, ensure you hold the bird over a clean tray or you risk splashing yourself with oil due to the water in the roasting tray.
Don't rest for long. You need to remove the excess liquid from the cavity by cutting off the parsons nose and draining.
Remove each muscle as a whole and slice across breasts preserving the skin. Don't carve like your grandad on Boxing Day.
Enjoy.
For further guidance YouTube Chefsteps Peking duck.
Edited by Pferdestarke on Saturday 19th March 07:31
Pferdestarke said:
Why is that a cheat meal? It's nutritious and good for you.
What do you force yourself to eat the rest of the week?
Daily kcal intake of no more than 12-1400 which means chips and cream sauces are out. Other meals during week have been YFin Tuna and green Beans.salmon, chicken, fish, chilli. Lunch is cottage cheese and tuna every day. A very small amount of rice some days but largely all my carbs come from green veg. It's only for another two months or so until I hit my bf%What do you force yourself to eat the rest of the week?
indeed, lot harder to get a rosti right than a steak to be honest. too easy to get them oily and soft. I tend to stick them in the microwave before frying to get rid of excess water and make sure the insides are soft. Bit of a cheat.
here's a couple of baps with my meat between them
ok but no great shakes.
here's a couple of baps with my meat between them
ok but no great shakes.
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