Take one large 2.5-4kg duck, pref freerange and grain fed.

Cut down the back bone and wash well under cold running water for 15 minutes belly side up. (trust me).

Once duck is clean place stomach side down. The side you already cut and remove the wishbone (you will understand why in a sec').

Wipe duck with paper towel intil dry and let stand in a draphty place for 30 minutes. now press the duck firmly so it lays flat.

Take a wire rack, place over the sink to suspend the duck and place duck skin side up, boil a kettle of water.......

Once boiled gently pore boiling water over duck skin until all retraction of the skin is done. (you will see what I mean).

Dry duck one more time and let stand on the rack over a backing dish for another 30 minutes................... Mean time............

Mix in a morter and pestal, two TBLS of rock salt, two TPS of Five spice and One TBLS of brown sugar with two "Star Anis" and a small pc of Ginger.

Once duck is dry rub mixture all over duck starting with the inside and finishing on the skin. Leave in a Kitchen (Autums here now so standing at room temp should not be a problem) exposed at low temp' for overnight or 24 hours. Duck will dry and as it does obsorbe all the flavour of the "rub". DO NOT REFRIGERATE!

When ready to cook on a kettle BBQ ...................

Mix one cup of each in a bowl................

Dry white rice, black tea and brown sugar. in a pestel crush up two dry cinamon sticks, four star anise, a TBLS of cardamon seads and a small amount of five spice, just a pinch.

Mix well...............

Divide smoke mix into two equal parts and make two foil parcels doulble lined, pat the both flat and the prick only the tops (don't want the sugar to run out) of each parcel.

Once kettle bbq is set up for indirect heat cooking seperated by a foil baking dish and with at least 20 bricks on both sides you are ready two cook, as long as all the bricks are "greyed".

Place the BBQ grate on top after placing one parcel of smoke mix on each side, the place duck over drip tray skin side up, cook without removing the cover of the kettle for around 2-2.5 hours depending on the weight of the duck.

Now here is the pinch.....................

In the meantime make sure your oven is at 220c and use the oven to crispen the skin of the duck, this should take only 10-15 minutes, unless you prepare the duck earlyier and do what I do and leave the finish to the last moment. If that is the case then add an extra 5-10 minutes to the equation.

(The original recipe called for the duck to be turned over on top of the remaining coals spread evenly under the duck, but I have found this can easily burn the duck a distroy a lot of work, use the oven.)

Chop Chinese style.

Serve with dry fried chinese peper and salt on a bed of lightly cooked Bock-choi and pealed-slice and caramelised Nashi pears done in olive oil, cinamon and a pinch of both salt and sugar.

V

Thanks for the recipe I already do something similar, but mine is French style and I use duck Marylands. Debone the femur from the Maryland. I then marinade the duck with Grand Marnier and orange juice and some star anise overnight, then remove the marinade and let the duck dry. Sprinkle with some 5 spice powder and salt, cover the exposed bone with foil, then slow roast.

Here's one I prepared earlier

[ATTACH]2122[/ATTACH]

Will try your recipe next time ... thanks again.

very nice looking dish..........................

oh I do love duck!

HUNGRY!!! I wonder if my Gas Weber can do the same!

Grumpy, I beleive a gas webber can do the same as long as you are able to suspend the smoking packet above the flames.

That sounds great V. My missus loves duck so I will give this a go sometime.

Cheers,

Jake

With duck marylands I think confit is the way to go.

Purely my personal taste.

I've tried confiting before, but found the result waaaay too rich. I can only eat a tiny bit before I get full! Thought it was my recipe, so I bought some prepared confit duck - it was the same. How do you do your confit, Joz?

Another Webber smoke duck. Lovely smoked flavour.

It would have been better if you gutted it before you cooked it Kiat.

I can't belive that some people take pictures of the food they cook just in case...........????

Live and let live I say!

Yum,yum,yum....I love Peking ducks....

I've tried confiting before, but found the result waaaay too rich. I can only eat a tiny bit before I get full! Thought it was my recipe, so I bought some prepared confit duck - it was the same. How do you do your confit, Joz?

Firstly you must have enough duck fat on hand so that all the legs can be covered by all the melted fat.

Then only on an ever so slight heat about 90 C,for about 6-8 hours.

Don't let it boil or fry !!!!

Always keep any left over duck fat aside for confit.

Also feel free to add some herbs or spice to the fat,I tend to go with tyme,bayleaves and garlic.But your tastes may vary.

It would have been better if you gutted it before you cooked it Kiat.

I can't belive that some people take pictures of the food they cook just in case...........????

Live and let live I say!

Live and let live???

Nah,live and eat!!

Another Webber smoke duck. Lovely smoked flavour.

I always wondered what people meant when they call something

'the ducks guts'

Very funny nude.................

I once wrote about food.....................

"Ice-cream is exquisite - what a pity it isn't illegal".

Bon appetit.

V

Poor little duckies.

How can you be so horrible?

The existence of ducks is proof that God has a sense of humour.

Very funny nude.................

I once wrote about food.....................

"Ice-cream is exquisite - what a pity it isn't illegal".

Bon appetit.

V

'twould make it worthy at least

I think the ducks in our dam should have every reason to be worried:rolleyes:.

Except, Mrs M will probably protect them:mad:

Cheers

Tony

Cato'................

The existence of us if proof enough that god has a sense of humour!

......................!

Ahem Grumpy.....................is Yin (or is it Yang, cant remember) in any immediate danger?

Cato'................

The existence of us if proof enough that god has a sense of humour!

......................!

"Jesus wept, and Voltaire smiled; and it is from this divine tear and this human smile that the glory of modern civilization is compounded."

Some Hugo Bloke

"What a heavy burden is a name that has become too famous".

V

Ahem Grumpy.....................is Yin (or is it Yang, cant remember) in any immediate danger?

Nah, Andrew. I woudn't eat a mate's pet......especially if she's old and tough:D.

Grumps.....you wouldn't?? I know she's not very friendly, but.......

Still, I could be interested in any recipes for yabby, kangaroo, rabbit, hare, cockatoo etc etc. Self-sufficiency beckons:D

Cheers

Tony

Koala, possum, trout???

If god has allowed any morsel to swim, run or fly; then it is a gift from god to the example of gastronomy!

V