What's On Your Plate???

[69RainbowTIwarrior71]

hungry

 

[pjd1234]

hungry
View attachment 181475

Curry??

 

[pjd1234]

Where is my duck big bro??

 

[69RainbowTIwarrior71]

Curry??

carapulcra on the left
ceviche on the right

 

[YakuzaFloralGangsta]

Just Steak

 

[pjd1234]

Just Steak

View attachment 181485

Looks great bro. And here I am just eating a del taco burrito just nasty did not even finish it.

 

[kronin323]

Alright...

So on Friday I washed off the baking powder and salt mixture; see the color it's gained...

Then the next trick for a crispy skin is to separate the skin from the meat, let's the fat render and drain easier. Just really need to get the breast and the area where the legs join the torso.

Meanwhile, letting a marinade/baste of water, honey, dark soy sauce, rice wine, and lemon simmer for 20 mins...

Then you dunk the duck in it a few times then baste it with it. I used a turkey baster to continue to baste it in the fridge every 1/2 hour to hour until I went to bed...

The next day (Sat), ready for the smoker. Used some poultry needles to stitch up the skin at the bottom...

Then on the smoker, using a weighted beer can to cook it vertically. The vertical positioning helps the rendered fat drain out. Beneath I put a drip pan with some onion, celery, and chicken broth to catch the fat and juices coming from the bird...

Unlike normal smoking in the 225-250 degree range, you need to do this at standard oven temp of 350 degrees in order to crisp the skin. I just put in a couple small chunks of smoke wood, apple and / or cherry (I'm not sure; the bags holding those disintegrated and they got mixed up...)

 

[kronin323]

A couple of hours later, nice color...

While the duck was resting, I pan fried some sliced beets...

And battered and fried some sliced avocado...

While the drip pan gets poured into a separator. The lid strains out the solids, then you let the liquid sit and the fat will float to the surface, leaving the juices at the bottom...

With the spigot of the separator at the bottom, you then pour out the juices and use them as a nice au jus sauce...

You keep the fat, too - duck fat is actually healthy, high in unsaturated fats, like olive oil, only much more delicious - you can reuse it for all sorts of stuff...

Finally the end result...

Some nice smoke color on the meat, too - it was delicious!

 

[pjd1234]

A couple of hours later, nice color...

View attachment 181511

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While the duck was resting, I pan fried some sliced beets...

View attachment 181514

And battered and fried some sliced avocado...

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View attachment 181517

While the drip pan gets poured into a separator. The lid strains out the solids, then you let the liquid sit and the fat will float to the surface, leaving the juices at the bottom...

View attachment 181513

View attachment 181516

With the spigot of the separator at the bottom, you then pour out the juices and use them as a nice au jus sauce...

View attachment 181518

You keep the fat, too - duck fat is actually healthy, high in unsaturated fats, like olive oil, only much more delicious - you can reuse it for all sorts of stuff...

Finally the end result...

View attachment 181519

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Some nice smoke color on the meat, too - it was delicious!

very nice great.

 

[Litos]