British BBQ Society Forums

peking duck....first immerse into scalding water and then into a boiling mixture of maltose and chinese red wine vinegar. then fill the cavity with spring onions, fresh ginger ,star anise ,cinnamon, 5 spice salt and sugar. Seal the cavity with a bamboo skewer and hang for about36 hours. Blow dry duck skin with a hairdryer and place in a smoker with cherry wood at about 350 until skin is crispy and internal temp hits 165

Hey John,
I've got to try your recipe. It looks delish. I have cooked duck this way many times & just love it. I will give your recipe a go & let you know. Nice one John. Warmest regards, Andy