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Iammatt Makes Me Peking Duck

post #1 of 45
Thread Starter 
This thread is way overdue. Way, way overdue. I think this event took place between Christmas and NYE, IIRC.

Anyway, Matt invited me over as a practice run for a peking duck he was cooking for a party. So down I came. He had already done most of the cooking. He has posted his method/procedures for Peking Duck on SF before, but the gist of it is: blow duck up with air, let dry out for a day, dip in boiling water a few times, then hang and let it steam for a day or two. Then, you rub it with honey I think, and something else, and roast it until the skin is crispitty crunchy.

The very first thing we ate were little hors d'oeuvres of shrimp toast and crab rangoon. We had to do something Americanized today!

He already had the duck in the oven by the time I got there, so I didn't have to do anything at all, really!
Here is the picture of the duck out of the oven:



Just absolutely beautiful. So dark, so flavorful.

Here is the skin after removing it:


And the head of the duck:


And his homemade Chinese pancakes:


Our first course consisted of the duck skin, the duck breast sliced thin, Chinese pancakes, bean sprouts, scallions, and hoisin sauce. Oh, and the head as well.
The first course was just great. So simple, but absolutely delicious. The skin was so crispy, the pancakes so light and airy, and the duck breast was still very juicy. Also, the head was interesting. The beak was not very good at all--- which is to be expected. But the tongue was incredible in flavor. So were the brain and the cheeks. Since it was one duck between the three of us, we each only got a little taste of the brain, but man was it good. Such a great, creamy texture, that just melted away in your mouth.

Now, on to the second and third courses. I cannot remember which order this goes in, but they consisted of: A soup broth made from the carcass, with bok choy, and a stir fry made of the dark meat, bean sprouts, and chili oil.

The soup broth, as it cooks:

Very rustic, and we wanted it that way. So no skimming of the broth (sorry Manton, don't hate us).
The soup broth w/ bok choy:


Stir fry, cooking:


Stir fry, plated:


Now, you guys already know Matt is a very capable cook and knows his way around the kitchen. But I have to say this: The stir fry course was the single most perfectly seasoned dish I have ever had in my life. I mean that. In restaurants, at home, wherever. Nothing I've eaten has ever been as perfectly seasoned as this dish was. It was incredible.


Anyway, that was that. I think Matt or his wife might have more pictures, but it has been so long since we did this that they might have deleted them. Sorry for the delay in getting these up. But as you can see, it was a really great meal.
post #2 of 45
Quote:
Originally Posted by kwilkinson View Post
I think this event took place between Christmas and NYE, IIRC.

You don't say.
post #3 of 45
That looks pretty good alright
post #4 of 45
Thread Starter 
Quote:
Originally Posted by Manton View Post
You don't say.

On my actual day off.
As I said in the post, don't hate me.
I think over dinner we even talked about how I had to miss your Christmas thing, and how much that sucked.
post #5 of 45
Tread carefully, Kyle.

BTW: those things you call Chinese pancakes - down here we call them tortillas. Just sayin'
post #6 of 45
looks like a great meal
post #7 of 45
Looks pretty good.


- B
post #8 of 45
you ate the duck's head?
post #9 of 45
Thread Starter 
Quote:
Originally Posted by Thomas View Post
BTW: those things you call Chinese pancakes - down here we call them tortillas. Just sayin'
I thought that too.
Quote:
Originally Posted by origenesprit View Post
you ate the duck's head?
Not all at once. None of the bones or anything. I did try the beak. But for the cheeks, tongue, and brain, we just cut them out of the skull.
post #10 of 45
Man, you spent a large amount of time getting fed by middle aged men over Xmas and NYE.

Looks like great duck though!
post #11 of 45
Quote:
Originally Posted by Piobaire View Post
Man, you spent a large amount of time getting fed by middle aged men over Xmas and NYE.

A rather disturbing trend, I'd say.

Does your mother know about these trysts, kwilk?
post #12 of 45
Quote:
Originally Posted by Dakota rube View Post
A rather disturbing trend, I'd say.

Does your mother know about these trysts, kwilk?

He told me she did.
post #13 of 45
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Man, you spent a large amount of time getting fed by middle aged men over Xmas and NYE.

Looks like great duck though!
Actually, the thing with Matt was on Xmas day. I skipped my work Xmas party for it. What day did we go to Charcuterie after work?
Quote:
Originally Posted by Dakota rube View Post
A rather disturbing trend, I'd say.

Does your mother know about these trysts, kwilk?
Mommy knows everything. Even about you.
post #14 of 45
Awesome. He made me some pizza and it was special. But this kicks that's butt. This, among other posts, demonstrates that Matt spends his time well. Well... except for when he's (a) posting on CE or (b) reading Hayek in prep for a. JK. I've been afraid to cook for him. But some day I'll cook some Filipino adobo for you guys. Maybe we could make it a potluck, and he could bring the stir fry.
post #15 of 45
Quote:
Originally Posted by kwilkinson View Post
Actually, the thing with Matt was on Xmas day. I skipped my work Xmas party for it. What day did we go to Charcuterie after work?

Boxing Day (12/26 for you guys).

Then I got all disappointed when you let work interfere with our Wednesday dinner plans
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