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@weinoo, I kept my Baking Steel Griddle in the oven, and despite being seasoned, it rusted - I then found out gas ovens (which I have, or had...see below), release water vapor as a byproduct. Is your oven electric? Also, using said baking steel as a griddle to make tortillas and cranking the heat fried my oven controls (that were right behind the steel)...and two technicians' trips later, I need a new oven! Definitely springing for electric.
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Please start!
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I did add water, but I think I set the heat too high. I was going by the appearance of the cracklings, by the time the fat hat all rendered out of them, they were bitter and acrid.
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Pekin. The decision was (probably rightly) made that 13+ lbs of Pekin would be better than 8 lbs of Moulard for the number of people we had. I got them from Joe Jurgielewicz, which, true to name is a tasty duck, but also a VERY fatty duck, just to warn those interested.
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Ok. Results are in. Based on lots of synthesis of various online roast duck recipes, I went for about 3.5 hours, roasting at 300, flipping 3 times and poking lots of holes to drain fat. Then I turned the heat up to 450 to get dat crispy skin. I served it with the sauce from Serious Eats’s duck à l’orange recipe, which was a huge hit The ducks were very well done but not dry at all. The skin was superbly thin and crispy. Everyone was full of compliments. Next time I may do the first stage at 250 though, but honestly even at 3+ hours at 300 there was still a lot of fat to render in ord
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Yeah, and there are a lot more resources online for that! Though so many more methods to decide between.
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well the plan has changed, and now going to be roasting 2 6+ lb Pekins
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I searched all of eG for a similar topic and didn't find one, so here we go: I have to feed 4 adults and possibly 3 young kids for Christmas dinner. We've decided on roast duck, and instead of 2 Pekin ducks, I have an approximately 8lb Moulard available. So I have two questions: 1. Would an 8lb Moulard duck be good for that many people? I've done some research and it seems that per pound, there is more meat on them than a Pekin. 2. I want to roast it whole rather than parting it out. Is low-and-slow my move? I've seen recipes for roast duck all over the map, from 6
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The Chicken Soup Manifesto: Recipes from Around the World
Hassouni replied to a topic in Cookbooks & References
Well my usual MO is to simmer the whole chicken for an hour then remove the meat and return the bones - tried that with the stewing hen and noooope -
The Chicken Soup Manifesto: Recipes from Around the World
Hassouni replied to a topic in Cookbooks & References
I got some of these once and made soup with them - but the meat was ridiculously tough - am I not supposed to eat it and use the birds only for broth? -
Can't believe I never did this before - I cut up some week-ish old sourdough and stuck it under a spatchcocked chicken I was roasting, along with some various veg. So, so good.
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Also, to echo @liuzhou, since it was brought up - in all the food I ate in Sichuan, nothing had that Canto-tasting "wok hei" and pretty much every dish I ate wouldn't require a high-octane burner.
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I was in Chengdu (and Leshan) almost exactly a year ago, and in the aiport and train stations, Laoganma ads were EVERYWHERE. But the couple grinding their own chili crisp outside the wet market in Chengdu made a far better product