Cobblestone Cooking Music XX – Fusion Pulled Peking Duck

IMG_6697

One duck in the process of being pulled. Some of these bones fell clean out by themselves, on Scout’s honour!

Another slow cooking thing – albeit not really by design this time. But as you hopefully can see, when this duck came out of the oven, it did fall apart – the bones tell the story… And, like the lamb, this one starts early in the day.

  • George Micheal, Killer / Papa Was A Rollin’ Stone
  • Blue Junction, Tired Man

OK, it all started with us having some Mexican tortillas (not Spanish – quite different thingy!) that needed eating. And, I believe, my wife had a colleague who spoke about having made or maybe was going to make pulled duck.

Duck in shreds and something like pancakes sounds like Peking duck, no? Albeit those pancakes are altogether different. You know what? So what!

  • Deep Purple, Smoke On The Water
  • Dire Straits, Heavy Fuel

For the duck, make a dry rub: brown sugar and paprika, 3:1. Add salt, pepper, cayenne, allspice and some celery salt (the recipe I saw had smoked paprika instead, but that is not on my to-have list). Mix well in a blender or in the mortar.

With a sharp but not too big knife and your fingers, loosen the skin from the breast of the duck. It’s actually not that hard once you get started on it – even if, when I was actually all done, I tore a shred in the skin when I pulled out my hand. €##€%%& skin sort of got stuck on my knuckles. Nothing two trussing needles couldn’t handle, though.

Put a handful of the rub under the skin and get it all over the breast meat. The rest of the rub goes liberally all over outside and inside of the duck. Let it rest in the fridge for a few hours.

  • Twisted Sister, I Wanna Rock
  • Paramore, Born For This (Live)

Next, take your Römertopf – whatever the thing is called in UKian – and let it sit in cold water for at least half an hour. Then put the duck in it and put the whole thing in the oven for 7 hours at 110°C/230°F (without circulation).

Once it is done, take care when lifting the duck out – mine was so done and tender that it fell apart and splashed into the copious amount of fat that had melted off… Some kitchen floor cleaning ensued.

For the rest of the fusion Peking duck, slice celery very thinly and ditto with spring onion. Cucumber, too – except ours was really not interesting anymore. Heat the tortillas and dump a bottle of hoisin sauce on the table (honestly, I couldn’t be bothered making that from scratch – either didn’t look right or involved ingredients I’d never get used up). Oh. and we had half a pomegranate in the fridge from yesterday, so the seeds also went on the table. Their sweet acidity (!) went well in the whole mix. BTW, here is how to get those seeds out.

  • Eurtyhmics, I Want It All
  • Eric Serra, Guns And People

And the verdict? It worked really well! Yum, in fact. One note – I did cut a bit down on the amount of rub relative to the recipe I had a look at. Too much “American” / Cajun whatever spice along with the rather delicate vegetables might be overwhelming, was the theory. So far, the theory held up 🙂

Bon appetit!

Photos by me.
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