Cooking My First Peking Duck, Part 1: Drying the Skin
I basted the ducks with hot water, which I’m pretty sure is for tightening up the skin, and hung them:
Ok, I don’t have anyplace to hang them from, so I had to put a chair/stool on the cutting board. I directed a fan on them to dry quickly.
Update: The swordsman is cooking Peking duck too. His sounds pretty different.
April 2nd, 2006 at 1:08 pm
[…] I’m willing to go to great lengths to try to cook awesome Chinese food. Sometimes you have to, to make wonderful things like Peking Duck. I don’t really have much of an interest in recipes that have been streamlined, to make things easy on the cook, at the cost of losing some of the subtlety and beauty of the final result. The surest way to keep me from buying a Chinese cookbook would be to put “recipes and ingredients adapted for the American kitchen!” on the front. Sure, maybe there’re ingredients that I can’t find (though that’s less likely since my move to the Bay Area). I don’t care. Tell me what should be in there. Sure, suggest a substitute if you want, but don’t hide from me what really should be in the recipe. I might just be able to come up with it. […]