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Peking Duck - Page 4

post #46 of 86
Quote:
Originally Posted by kwilkinson View Post
You can have one of my ducks if you cook both of them and let me have one.
It isn't hard to make. Basically, you tie all of the orifices shut, and then put a straw into the neck and blow it up so that the skin and meat separate. Then you let it rest a while. Next, you dip the bird in boiling water a couple of times, which makes it kind of blow up like a balloon. Next, hang the duck in the fridge for a day or two, take it out, brush it with honey softened with boiling water, and then let it hang again. Then you roast it until well done.
post #47 of 86
Quote:
Originally Posted by iammatt View Post
It isn't hard to make. Basically, you tie all of the orifices shut, and then put a straw into the neck and blow it up so that the skin and meat separate. Then you let it rest a while. Next, you dip the bird in boiling water a couple of times, which makes it kind of blow up like a balloon. Next, hang the duck in the fridge for a day or two, take it out, brush it with honey softened with boiling water, and then let it hang again. Then you roast it until well done.

So....................

That's a no?
post #48 of 86
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post #49 of 86
Quote:
Originally Posted by kwilkinson View Post
So....................

That's a no?
I'm supposed to come up to the middle of nowhere and prepare you a duck?
post #50 of 86
Quote:
Originally Posted by iammatt View Post
I'm supposed to come up to the middle of nowhere and prepare you a duck?

I guess not.


I think I'll skip peking duck and just use the two ducks for breasts, duck stock, and duck confit.
post #51 of 86
Um, I said you can bring them down to SoCal.
post #52 of 86
Quote:
Originally Posted by kwilkinson View Post
I guess not.


I think I'll skip peking duck and just use the two ducks for breasts, duck stock, and duck confit.

I'm going to try making confit in January.
post #53 of 86
Quote:
Originally Posted by Piobaire View Post
I'm going to try making confit in January.

You know, all your food threads really make me hungry and jealous. I'm going to have to crash a Pio party sometime.
post #54 of 86
Quote:
Originally Posted by Piobaire View Post
I'm going to try making confit in January.

send me some - I love it
post #55 of 86
Quote:
Originally Posted by BDC2823 View Post
You know, all your food threads really make me hungry and jealous. I'm going to have to crash a Pio party sometime.
Thanks You like it, the sausage?
post #56 of 86
Quote:
Originally Posted by BDC2823 View Post
Um, I said you can bring them down to SoCal.
STFU Puto.
Quote:
Originally Posted by Piobaire View Post
I'm going to try making confit in January.
It's not hard (even easier than young master Mathew makes peking duck sound).
Quote:
Originally Posted by globetrotter View Post
send me some - I love it

Damn dog. I make one asshole comment on your facebook and now you want pio's duck over mine.
post #57 of 86
Yeah, I dare say Kyle's duck is probably better than mine. I like to think I have the best sausage though.







No, seriously.
post #58 of 86
Quote:
Originally Posted by Piobaire View Post
Yeah, I dare say Kyle's duck is probably better than mine. I like to think I have the best sausage though.







No, seriously.

We'll have to compare sausages when you come. I better get to working on my jelqs.
post #59 of 86
Quote:
Originally Posted by kwilkinson View Post
We'll have to compare sausages when you come. I better get to working on my jelqs.

Umm, let's make sure we stay in a public setting.

post #60 of 86
Peking Duck is one of those things I've always wanted to try.

I'd say I'd try it next time I go home to Chicago but I have no idea when that will be.
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