Chef at Home

Since we last posted about the duck preparation,  we have changed few steps. The first change is the maltose syrup, which is now mixed with brown rice vinegar and red wine vinegar, then thickened with corn starch. The second is that we hang the ducks in the smoker for four days at 30-degrees Fahrenheit. The combination of these two steps pulls more moisture from the skin and makes it even it crispier.

The cooking process has two steps. We first roast the duck in a combi oven on dry heat at 280-degrees Fahrenheit for about 30 minutes until the thickest part of the breast reaches 120-degrees Fahrenheit. Then duck rests until pick up.

The last step is the turkey fryer. We actually deep fry the duck at 360-degrees Fahrenheit until the thickest part of the breast reaches 140-degrees Fahrenheit. The peking duck has to be fully cooked otherwise it is tough to eat. 

The duck is carved in the dining room. The skin is pulled from the breast and sliced, then the breasts are removed from the bone, place on the plate and covered with the skin.

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Related posts:

1. Peking Duck, Preparation of the Duck
2. Homemade Yogurt
3. Tai Snapper, Direct from New Zealand
4. Duck Breast on Apricot & Red Onion Tart. The Harwood Arms