Replies to post #54513 on The Jailhouse (JAIL)

[BullNBear52]

Too much work. Just kill the duck and stuff it with a cubed bread, apple and sausage stuffing. Bake slowly on a rack so the grease drips down.

[NovoMira]

Raz...To be truthful, the only time I ever ate it was in Hong Kong...and I thought it was highly over-rated.

Yes, they're scallions. I planted some just a few days ago...a time consuming job but well worth it.

Even the deer like them so have to continue using an electric wire this winter.

[nealgalt]

Occam-The Peking duck recipe I use involves rubbing the duck with absolute alcohol to remove water from the skin, and then chilling it in a low humidity, low temperature environment for 48 hours.

Traditionally only the skin and the breast meat are served, accompanied by a duck and chinese cabbage soup made from the legs, thighs, and back. Most restaurants work one duck ahead because of that.

Hoisen sauce with the spring onions (also used as a brush for the sauce application) and chinese crepes for the wrap.

Yum.