CHINESE BBQ ROAST DUCK
By Simbooker on the 5th July 2015
Files & Tags: recipes, index, duck, chinese & chinese american, asian, soy sauce
It is simply my favourite dish in the world. But unfortunately, it is going to be the last time I'm going to eat it, for many years, since last Friday in London's China Town.
It is simply my favourite dish in the world. But unfortunately, it is going to be the last time I'm going to eat it, for many years, since last Friday in London's China Town.
I have been eating this delicious roasted to perfection barbecued duck, since I was twelve years old. That's when I first fell in love with duck. I don't think anywhere does this dish better than a tiny, inconspicuous, modest looking restaurant in London's China town. I have had this dish from many other Chinese places. But the best is to be found in this particular restaurant in London's China Town- which I won't name.
Before I go further on this topic, I will just say this was not an intended post. The intended post was supposed to be about my favourite Pizza in the world. It is Pizza Margherita, and I was suppose to be singing the praises of Franco Manca's Pizza Margherita But the problem with Franco Manca is they don't serve coke, pepsi, or dr pepper in their restaurants. So me and my friend were told to leave, because we bought outside drinks to the restaurant one day for lunch. so we decided to go to China Town for lunch instead.
Now back on the subject. The reason why I won't give the name of the restaurant that serves this dish better than any other, are many. The primary reason is that this eatery is my secret hideaway spot. A place where I can go to eat my precious barbecued roast duck undisturbed. I don't want to talk to anyone when I'm eating this.
I don't want to happen on anyone I know...I just want to enjoy my food. The place is my secret treasure and pleasure. The duck is glistening, it is shiny, it has the most flavourful meat; a rich deep succulent flavour. The skin is perfect.....
I eat it with a side dish of Special Fried Rice. This place also does the best special fried rice in the world. I've eaten fantastic roast duck and special fried rice all over the world; from America to France, but this place puts all other roasted ducks and yeung chow fried rices to shame.
Yangzhou fried rice, Yeung Chow fried rice, Yang Chow fried rice , Special Fried Rice...
My mouth waters and I salivate as the waitress puts the delicious roasted duck on my table...
It's no secret that Chinese food is my all time favourite. I have eaten roast duck with special fried rice, thousands upon thousands of times. And I am going to stop eating my favourite meal of all time. The reason for this is because as a Foodie, I feel my love for this dish has stopped me from exploring other cuisines, as much as I feel a food explorer should.
I have eaten many different cuisines from all over the world...but whenever I'm out and about in London, Chinese food is basically what comes to mind. Now I want to explore other foods-MORE. I want to eat authentic Neapolitan Pizza more often, I want to eat Churrasco, I want to try...something different. But this dish will always remain my number 1 of all time.
I have eaten many different cuisines from all over the world...but whenever I'm out and about in London, Chinese food is basically what comes to mind. Now I want to explore other foods-MORE. I want to eat authentic Neapolitan Pizza more often, I want to eat Churrasco, I want to try...something different. But this dish will always remain my number 1 of all time.
CHINESE BBQ ROAST DUCK RECIPE
UPDATED RECIPE
1 whole Peking Duck
1. Wash and pat dry
2. Sprinkle the Duck all over with 1 tsb of Salt,
including the cavity,the bottom and the top.
3. Whisk Together: 3 tbs Hoisin Sauce, 1 + 1/2 tbs of Sherry, 3 tsp of Sugar,
3 tbs of Garlic Powder, 3 tbs of Onion Powder, Half 1/2 tsp of Chinese 5 spice powder, 3 tbs of Annatto Oil, At least 4 tbs of Dark Amoy Soy Sauce, 1 tsp Black Pepper, 3 tbs of honey or golden syrup. Pour this into the cavity and add 1 whole garlic sliced down centre and 1 whole onion sliced down centre, seal the cavity to prevent leakage
4. Fan Dry skin for half an hour to 1 hour, then roast in oven turning half way on both sides, then finishing in extra time skin side up
1 whole Peking Duck
1. Wash and pat dry
2. Sprinkle the Duck all over with 1 tsb of Salt,
including the cavity,the bottom and the top.
3. Whisk Together: 3 tbs Hoisin Sauce, 1 + 1/2 tbs of Sherry, 3 tsp of Sugar,
3 tbs of Garlic Powder, 3 tbs of Onion Powder, Half 1/2 tsp of Chinese 5 spice powder, 3 tbs of Annatto Oil, At least 4 tbs of Dark Amoy Soy Sauce, 1 tsp Black Pepper, 3 tbs of honey or golden syrup. Pour this into the cavity and add 1 whole garlic sliced down centre and 1 whole onion sliced down centre, seal the cavity to prevent leakage
4. Fan Dry skin for half an hour to 1 hour, then roast in oven turning half way on both sides, then finishing in extra time skin side up