well... I've had duck barbecued a la K - just cover duck with marinade of own devising and then put on the grill, brushing it with marinade whenever it looks like it's drying out - take it out and serve when internal temperature is decent. Or you can reduce it to its component parts and cook it up in a pot with soy sauce and sugar. Or you can do Mom's preferred duck, which involves putting entire duck into stock pot and flavoring with half-a-can of ??? sauce (I'll have to ask her - maybe it's even duck sauce, I'm not sure, but it's got a Chinese name) and one can of beer. (The beer actually sort of eats the fact away from the inside of the duck, making it healthier.) Cover remaining exposed surface of duck with water (or, if you're feeling spunky, a mixture of soy sauce and ??? spice (I'll have to ask her about that too - it's got star anise and other stuff in it)), bring to a boil, and simmer until done.
...hmm, that wasn't very helpful, was it. I'll get details from my mother and get back to you. My kitchen has a few mysterious sauces and spices that I get from Chinese stores by sort of recognizing the packaging, but I really don't know what's inside them.
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zvi and
Re: Experienced with Duck?
Date: 2005-12-30 06:20 pm (UTC)...hmm, that wasn't very helpful, was it. I'll get details from my mother and get back to you. My kitchen has a few mysterious sauces and spices that I get from Chinese stores by sort of recognizing the packaging, but I really don't know what's inside them.