Dafuk is that?Quote:
Originally Posted by dirk diggler
It looks like a fried dog's dick.
Dafuk is wrong with you lot up there? :)
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Dafuk is that?Quote:
Originally Posted by dirk diggler
It looks like a fried dog's dick.
Dafuk is wrong with you lot up there? :)
JHC what kind of dog dicks are you frying that look like that?
Fuck me, the banter between you two. :rofl::rofl:
I've acquired a full duck for Fathers day on Sunday , tempted to roast it or bbq it.
What does everyone suggest, as I've never cooked a duck before and don't want to fvck it up:)
Thats a Mendy wet dream right there!!Quote:
Originally Posted by hallelujah
But why create washing up or was you being all pretentious slapping it on a plate after a gallon of overpriced ale?
Dill would have eaten the tray as well then washed it down with a pint of Proceko:)
Get someone else to cook it?Quote:
Originally Posted by Joe 90
:smileylaughing:Quote:
Originally Posted by BLD
Not helpful :)
Peking Duck
https://images.immediate.co.uk/produ...resize=400,363
https://ichef.bbci.co.uk/food/ic/foo...78976_16x9.jpg
Ingredients
- 1.6-1.8kg duck, fresh or thawed thoroughly if frozen
For the honey syrup mixture
- juice of 1 lemon
- 3 tbsp clear honey
- 3 tbsp dark soy sauce
- 150ml Shaohsing rice wine or dry Sherry
To serve
- 20 shop-bought Chinese pancakes
- spring onions, sliced into matchsticks
- hoisin sauce
Method
- STEP 1Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
- STEP 2Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
- STEP 3Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
- STEP 4Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
- STEP 5Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.
If only you knew...Quote:
Originally Posted by Joe 90
We had MK duck last week which was nice. It saved me boiling up some peas.Quote:
Originally Posted by Joe 90
https://teakdoor.com/attachment.php?...1&d=1686789850
But last night it was lamb...
https://teakdoor.com/attachment.php?...2&d=1686789861
With peas, sprouts and kale from the garden.
https://teakdoor.com/attachment.php?...3&d=1686789871
^ some butter wastage on that bread!
Without the peas that could be nice.
&, the wife has the exact same water cup/thingy.
Peas from the garden?Quote:
Originally Posted by Mendip
:bsflag:
Nice Job Mendy. A few meals that don't look like Soi Dog food. :)
Stepping up. Except the Pea thing is a bit over the top. Ever eat Zucchini? Egg plant? Make a salad? Cauliflower?
^^ Only the kale was from the garden. Bad wording maybe. Peas are a possibility but no chance of growing sprouts.
^ All of the above Stumpy.
Zucchini is courgette right? If I make up a ratatouille it will include zucchini and egg plant, the occasional dal will also include egg plant but I rarely seem to get time for cooking such luxuries. Neither were in the diet growing up during the 70s in the UK... maybe that was just our household but I don't think they were common in the UK back then. I guess childhood diets can stay with you. I will look into it.
Salads for the occasional lunch but they don't seem as photogenic as my other meals so remain unpictured.
That's a good point about cauliflower... I don't think the daughter likes it so I'm out of the habit of buying it. Maybe I'll pick one up this week and see what happens as she's pretty good with veg these days.
Watch this space! :)
I'd keep it simple. When you say a 'full duck', you mean head and giblets still attached? If so, cut all those out and stew them up with water and seasoning in a pan for gravy. If you start making orange sauce and other accoutrements you'll be tied up in the kitchen all day.Quote:
Originally Posted by Joe 90
Some people rub the duck with salt/pepper/paprika. Some people brush it with light soy sauce, which is my preference.
Most important point is to elevate the duck on a rack above the roasting pan. A lot of fat comes out. Great for roasting potatoes although some folk put a cup of water in the tray to catch the fat, it splutters less but then you cannot use it for roasties.
Hot oven, half an hour, turn the duck over, brush over a bit more soy, another half hour. Timing depends on your oven and the size of the duck. Check for doneness, rest for 5 minutes, carve. For me that carving part is the trickiest part of the whole process. Apart, possibly, from the turning the duck part.
Enjoy.
PAG did a great recipe for Cheesy Cauliflower recently.Quote:
Originally Posted by Mendip
Here ya go, can't go wrong with Delia.......
How to cook a duck - Delia Smith's Cookery Course - BBC - YouTube
par boil a whole head, make up a curry rub and mix with oil, drizzle over and roast it
Are we talking duck or cauliflower here?Quote:
Originally Posted by malmomike77
Passed a duck noodle stall on the bike this morning and saw they had all the meat sliced up a la Peking Duck.
Will have to stop and ask how much just to buy all the meat with nothing else included.
I do like me a bit o' quack quack.
Lunch ... the second courseQuote:
Originally Posted by DrWilly
I did exactly that a few weeks back. There is a famous duck noodle shop halfway between here and Udon Thani, the gf always wants to stop there for lunch. A while back we bought a couple of cooked ducks to eat at home. They are not huge, one duck looked to be too little. I don't remember the price, not expensive.Quote:
Originally Posted by Edmond
That looks excellent, much better than my last effort. As for the good lady's veg, you can keep the okra. I'll eat nearly everything, Okra, however, was God's way of having a laughQuote:
Originally Posted by PAG
Not sure what a "full duck" is, but if you got, say a farmers supplied - make sure you deal with the oil glands before cooking.Quote:
Originally Posted by Joe 90
Commercially processed duck will normally have the glands removed already.
^ I think dealing with the oil glands are gonna be the least of his concerns. :-)
Watching with eager anticipation. :)Quote:
Originally Posted by Mendip
You know Mendy as a kid growing up we lived lower middle class on basically a small farm. Dad worked at a factory, Mom was stay at home. Due to that we were "Blessed' (I use that term loosely) that my mom made lots of casseroles and soupy type dishes. The intent was you can eat them for essentially days. I didn't like most of them and hated having to eat them for a few days except mayber scalloped potatoes and ham or beef stroganoff. So in regards to your comment about foods growing up, sure I remember them but........ I promised myself that when I was out on my own that I would never eat them again and I have not. I seldom ever eat leftovers unless spaghetti. I eat different meals every day and will spend the time to make them. I love all the fresh vegetables here so I can make up anything. I typically tell my wife in the morning as she heads off to the market what I want and she picks it up. Don't get me wrong, I love a good soup dish but not every day covered in gravy or water or peas.. :)