Have a whole muscovy duck and wondering if anyone has a great way of cooking it they would share many thanks
valentino,
Apr 21, 11:30pm
A very simple, sweet, crispy duck recipe similar to the BBQ ducks you see in Asian stores in NZ. This meat is also ideal for rolling in pancakes with chopped spring onion and extra hoisin sauce (Peking Duck).
The Standard Ovens are just like Hooded BBQ ( Rotisserie is turning the meat at regular intervals) and the stove element is just like a side burner.
It is very nice.
Chinese BBQ Roast Duck: Approx 1.8 kg duck 1/2 cup brown sugar 1/2 cup rice wine vinegar (can use red wine vinegar) 1 star anise 2 teaspoons oil 1/3 cup hoisin sauce Make a small incision around the skin at the neck of the duck and carefully slide your fingers or the round end of a spoon into the breast between the skin and the flesh easing the skin away from the meat. Bring a large heavy saucepan of water to the boil on the side burner of a hooded BBQ and place the duck into the water for 4 minutes. Remove from the water and dry thoroughly. Gently heat brown sugar, rice wine vinegar, star anise and oil, stirring to dissolve sugar. Allow to cool and then spoon mixture over duck ensuring it is well coated. Carefully tie duck so it is able to be hung and dry in an cool breezy space for 2 -3 hours to dry the skin. Preheat a hooded BBQ with the lid/hood closed to 190 C, full heat on two burners. Place duck on a rack over a roasting dish or placed onto a rotisserie rod and above a dish. Pour 1 cup of water in roasting dish to prevent fat from burning. BBQ or Rotisserried for at least 1 1/2 hours turning regularly to ensure duck is golden all over and cooked through. 10 minutes before removing from oven brush duck with hoisin sauce. Rest for 10 to 15 minutes before serving.
allurs,
Sep 23, 5:54am
Yum thank you
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