What's On Your Plate???

[YakuzaFloralGangsta]

Awesome a Duck

Anyway it was my first thought but I thought it was to easy to guess that

 

[OakleyFrankFMJ]

Revealed...

View attachment 181041

And here I'm thinking broccoli

 

[Carrera1963]

These wagokoro Pocky are amazing! Crunchy bits in the chocolate and the stick is flavoured according to the variety too. Both very Japanese flavours but my preference is probably for the azuki beans (sometimes romanised as adzuki) - such a uniquely Japanese flavour.

 

[YakuzaFloralGangsta]

Revealed...

View attachment 181041

Looking forward to see the final result

 

[kronin323]

BTW did anyone (other than, presumably, Carrera1963) get my "Run, runner!!!" reference?

 

[Carrera1963]

BTW did anyone (other than, presumably, Carrera1963) get my "Run, runner!!!" reference?

Wolverine did. Oblique clue there...

 

[kronin323]

Wolverine did. Oblique clue there...

Ah, that took me a second, but I get it... Nice...

 

[digi7alph0enix]

at least now we have an unimportant justify reason for drinking and getting wasted tonight
oh btw happy birthday

I think what you mean is a 13hr night at work.

 

[kronin323]

Looking forward to see the final result

I can't claim to match your level of duck consumption, but I've cooked it a lot of ways before - bought breasts / legs individually, whole ducks I butchered into pieces, and ducks I've cooked whole. Sauteed, roasted, rotisseried, smoked...

But usually when I get a whole duck it's been processed like most poultry, head and feet removed. There are two main producers of duck over here, Maple Leaf and Culver. I don't know which breed of duck y'all are eating over there, but over here like 95% of it is the White Pekin duck; both of those producers use that breed.

I normally get the Maple Leaf ones at the normal supermarket, but those things are just too dang expensive, nearly $30 a bird. They sell the same thing directly on their website for half as much, but after the shipping it kinda washes out.

But Culver sells primarily to the Asian industry (as well as the boutique market Whole Foods; Culver has slightly higher standards and are the only ones that meet Whole Foods' criteria), and they're available at an Asian supermarket near my office. For only $13 a bird, no tax. Same size for less than half the price.

They're available two ways there - the standard head & feet removed, and like this one, with head & feet still attached. They call that "Buddhist style", which makes no sense to me because at every Buddhist temple I've ever been to, all the food is vegetarian...

But standard or Buddhist style, they're both $13 each, so I thought I'd try one with all the parts this time. I'm trying to do it Peking style, like what you see hanging at Chinese BBQ restaurants. Though I don't really have the proper setup...

One of the important steps is to air dry it first, overnight in the refrigerator. This can remove up to 10% of weight in moisture, and makes it easier to get that nice crispy skin. What you saw me doing in the previous pic is not the traditional technique but a little trick to remove more moisture and get a crispier skin - before air drying, you cover it in a mixture of baking powder and salt. Baking soda also works but can leave an unpleasant taste.

So here it is, coated and air drying in the fridge. Tonight I apply the honey/soy marinade and let it dry overnight again, and on Sat I'll cook it...

 

[YakuzaFloralGangsta]

I can't claim to match your level of duck consumption, but I've cooked it a lot of ways before - bought breasts / legs individually, whole ducks I butchered into pieces, and ducks I've cooked whole. Sauteed, roasted, rotisseried, smoked...

But usually when I get a whole duck it's been processed like most poultry, head and feet removed. There are two main producers of duck over here, Maple Leaf and Culver. I don't know which breed of duck y'all are eating over there, but over here like 95% of it is the White Pekin duck; both of those producers use that breed.

I normally get the Maple Leaf ones at the normal supermarket, but those things are just too dang expensive, nearly $30 a bird. They sell the same thing directly on their website for half as much, but after the shipping it kinda washes out.

But Culver sells primarily to the Asian industry (as well as the boutique market Whole Foods; Culver has slightly higher standards and are the only ones that meet Whole Foods' criteria), and they're available at an Asian supermarket near my office. For only $13 a bird, no tax. Same size for less than half the price.

They're available two ways there - the standard head & feet removed, and like this one, with head & feet still attached. They call that "Buddhist style", which makes no sense to me because at every Buddhist temple I've ever been to, all the food is vegetarian...

But standard or Buddhist style, they're both $13 each, so I thought I try one with all the parts this time. I'm trying to do it Peking style, like what you see hanging at Chinese BBQ restaurants. Though I don't really have the proper setup...

One of the important steps is to air dry it first, overnight in the refrigerator. This can remove up to 10% of weight in moisture, and makes it easier to get that nice crispy skin. What you saw me doing in the previous pic is not the traditional technique but a little trick to remove more moisture and get a crispier skin - before air drying, you cover it in a mixture of baking powder and salt. Baking soda also works but can leave an unpleasant taste.

So here it is, coated and air drying in the fridge. Tonight I apply the honey/soy marinade and let it dry overnight again, and on Sat I'll cook it...

View attachment 181081

Yes that's a very good explanation,thank you.
I'm sure about that you know how to cook
It's very impressive to see how you prepare your meals every time or how you let me call celebrate it.
Anyway 13$ is a very good price for such kind of duck.
One of my favorite is as well the Peking Style
It will be a success