 Phil's BBQ Recipe
Delicious peking-style duck
Tasty barbecued Peking-Style Duck takes a little while to prepare and cook - but the taste is well worth the wait.
This recipe uses an indirect heat source (see our technique video for help with indirect cooking), and results in a moist, flavourful meal that will serve the whole family!
Preparation time:- 30 minutes / Cooking time:- about 2-3 hours / Serves: 4
Ingredients: |
Ingredients: Seasoning |
One x 2.25Kg (5lb) duck |
salt |
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freshly milled black pepper |
3 tsp five spice powder |
2 cloves garlic |
1 onion (skin on) halved horizontally |
200g ginger, cut into chunks |
2 tbsp toasted sesame oil |
Method
When you are ready to cook the bird, remove any excess fat - especially from the areas around the neck and the parson's nose.
Season the inside of the duck with the salt, pepper and five spice powder. Make sure it's well rubbed in.
Now rub the sesame oil over the bird and massage in well.
Place one half of the onion inside the duck and push in as far as you can, then add the ginger and finally the other half of the onion. Close the cavity by tying the legs together tightly - this well help keep in the onion and ginger inside.
Heat all but one of your barbecue's burners to 180° C, before placing the duck on the unlit burner. Ideally, use a roasting rack with a drip-tray underneath.
Close the lid and cook for around two and a half hours, checking and turning occassionally. Don't expect the cooked meat to be crispy - but it will be moist and bursting with delicious flavours.
Serve with... Duck dipping sauce
The ideal accompaniment to Peking-style duck...
Ingredients: |
Method |
200mls mirin
100mls light soy sauce
1 tsp Chinese five spice powder
25g ginger, cut into 2cm very thin strips
3 cloves of garlic crushed
1 tbsp toasted sesame oil
1 tbsp lime juice
10 baby spring onions, cut very thinly
½ tsp very finely chopped red chilli
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Combine the mirin, soy, spice, garlic, ginger, sesame oil, and spring onions and boil for just 30 seconds.
Remove from the stove and add the lime juice and stir well.
Serve warm with Peking style duck, as detailed above.
Enjoy!
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For more of Phil's recipes and cooking tips, visit his official website www.vickery.tv
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