Buck14 Posted June 23, 2019 Share Posted June 23, 2019 Brined 12 Hours Dried 10 Hours Smoked 2 Hours Reverse Seared on Grill FUUUUUUU$K 2 Link to comment Share on other sites More sharing options...
Lotusguy Posted June 23, 2019 Share Posted June 23, 2019 I’m sorry but you burned the crap out of this thing. Link to comment Share on other sites More sharing options...
Buck14 Posted June 23, 2019 Author Share Posted June 23, 2019 9 hours ago, Lotusguy said: I’m sorry but you burned the crap out of this thing. LOL - wasn't burned at all just reverse seared on grill to crisp up the skin Link to comment Share on other sites More sharing options...
Doctortrent Posted February 2, 2020 Share Posted February 2, 2020 Nice work Link to comment Share on other sites More sharing options...
Alex777 Posted September 6, 2020 Share Posted September 6, 2020 Mmmm, it must be delicious. I like duck, especially with raspberry sauce. Link to comment Share on other sites More sharing options...
99call Posted September 6, 2020 Share Posted September 6, 2020 I was in Kanazawa Earlier this year, I cant believe I somehow managed to miss this place. 'MEIMEI'. Need to go back and hunt this Peking duck down. Link to comment Share on other sites More sharing options...
Fuzz Posted September 6, 2020 Share Posted September 6, 2020 Doesn't look like they separated the skin from the meat before cooking, and the fat wasn't rendered enough. That's just a Cantonese style roast duck. Link to comment Share on other sites More sharing options...
99call Posted September 6, 2020 Share Posted September 6, 2020 47 minutes ago, Fuzz said: That's just a Cantonese style roast duck. I wouldn't kick it out the barn for quacking Link to comment Share on other sites More sharing options...
Fuzz Posted September 6, 2020 Share Posted September 6, 2020 Neither would, I actually had roast duck the other night. But neither this, nor the one I had, should be called Peking Duck. 1 1 Link to comment Share on other sites More sharing options...
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