Posted by spots (Singapore, Singapore) on 17 September 2007 in Food & Cuisine and Portfolio.
So I mentioned I've been experimenting with roast duck over the past month. In all, I've made 4 ducks, using two recipes. The first recipe produced a duck which I blogged about earlier on. The recipe for that duck can be found embedded in the comment of that blog entry. As I mentioned earlier, that duck was more of the South Buona Vista boneless duck variety. Whereas the duck in the photos above....
Is more the Hong Kong crispy duck kind! YAY. Yes, it did involve me hanging a duck outside my balcony window. And yes, even though it's a roast duck recipe, it didn't involve roasting, but DEEP FRYING. But all my family members can testify that this is indeed The Better Duck Recipe. How do they know? Because I cooked both ducks for the family dinner & so they got to try both and make judgement!
The recipe for this duck can be found on my old blog - click here.
Well, I have to admit that I am totally duck-ed out now! But unfortunately, I did buy 1 extra duck to experiment with - I'll be making that this Thursday as want to try out a braised duck, chestnut and mushroom recipe that I found online. So looks like I'll be subjecting the whole family to yet more duck soon! HEE
Enjoy!
FWAH... how does one deep fry a WHOLE duck? I've cooked duck a couple of times here in my oven and there's always A LOT of fat in the drip tray. So much so that I have to pour it away a couple of times during cooking. Mmmm... I love duck! After seeing the pictures and reading about all the duck you're serving, I feel I have to go buy a duck too. It's so much work, though...
17 Sep 2007 6:52am
I used my wok, which wasn't quite big enough to fit the whole duck. so, if u can imagine, I had to deepfry in 4 parts, sliding half the duck up and down, then turning it and sliding it up and down again. Er... ?? Yea, it was quite a lot of work - cos there was a lot of hot oil so I had to be careful not to splash any when I turned the duck, or slid it up and down etc.,
All in all, this is probably not a recipe I'd cook on a regular basis. Only for special occasions la. And the price of roast duck these days is quite high, so if u can save some moo-la and roast your own for friends, why not?
17 Sep 2007 8:11am
Hi there, not sure these pics make me want to eat the duck or not - prefer not to see it in its raw state but pics make great magazine food shots - well done - a recipe book coming perhaps?
17 Sep 2007 3:56pm
You are making me hungry!!! :-)
17 Sep 2007 9:55pm
Sorry abt the earlier post.. my hubby changed it to his name for some comments he left elsewhere and I forgot to change it back...
17 Sep 2007 9:56pm
oh man Ruth! these look wonderful! duck is so hard to buy here!
18 Sep 2007 8:44pm
yea, it's hard to buy anything with the head still on it in America!!! HAHAHAHAHA
19 Sep 2007 12:18am
I've read your roast chicken receipe and will try it out one day. BTW, have you tried making KimChi ? Any good receipe to share ?
19 Sep 2007 2:00am
I do remember... you duck experiments.. :)
8 Oct 2007 4:50am
PREVIEW ONLY
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