Thursday, September 14, 2006
Duck Fu Yoo! BBQ Bob's Smoked Shanghai Duck
Tonight we're doing something a little different....
Duck Fu Yoo! BBQ Bob's Smoked Shanghai Duck
BBQ Bob meets the son of Hop Sing!
I never thought I'd get this fired up over duck - this one will make your mouth water for more.
Tune in and learn how to make BBQ Bob's Duck Fu Yoo - Smoked Shanghai Duck!
Listen to the show here!
1/2 cup soy sauce
1/4 cup clover honey
1/4 cup dried fermented black beans (cracked - you can usually find these at the Asian markets)
1 cup water
3 T. hoisin sauce
2 T sweet sherry
2 T peeled and grated fresh ginger
4 green onions, cut into 1/2 inch thick slices
2 t. ground cinnamon
1 t. freshly ground black pepper
1/2 t. Chinese Five Spice Powder (homemade)
remember this from my "Doin' it Dragon Style" show?
One 4 to 5 pound duck - trimmed of all the extra fat and skin.
Directions:
In a medium saucepan, bring the water and black beans to a boil. Reduce the heat to low and simmer for five minutes. Add remaining ingredients. Stir everything, blend well and dissolve.
Let it cool to room temp.
Rinse the duck completely with cold water. Remove the giblets and the neck and then pat it dry.
Place the duck in a large bowl or heavy duty ziploc bag. Pour the marinade over the duck. Make sure the duck is completely covered inside and out.
If it's a large bowl, cover with plastic wrap - if it's ziploc, seal it.
Must marinade a minimum of 4-6 hours. I marinade it overnight.
Prepare the grill - get her fired up. Indirect heat.
Place the duck on the grill, take the remaining marinade and put in saucepan and bring it to a boil. Then simmer for five minutes.
Let it cool and then refrigerate until you're ready to baste.
Place the duck on the grill breast side down and cook at 225-245 degrees for three 1/2 to four hours. Turn the duck about halfway through the cooking time and baste with marinade every thirty minutes thereafter.
When the internal temp reaches 165 - it's done!
Let it rest for fifteen minutes - then carve!
