Good morning all,

I'm from Hamilton and have lived and ate BBQ Duck in Calgary, Montreal,
Vancouver and TO.

One thing about the way this duck is prepared is that no matter where I've
ordered it, it's always deliciously the same! I love the consistency of
this bird.

Question, do you know where I can find a authentic recipe for this duck?
I've been looking online and I'm seeing some recipes that call for the
boiling of the duck prior to the marinating and cooking process. One
gentleman who posted a thread to a previous post said that they fill the
cavity with the marinade, which makes sense as you get a very intense
flavour of the marinade when you get to the rib portions of the duck or the
pope's nose.

I saw an Iron Chef America episode where this amazing Chinese-American
contemporary chef who's name escapes me at the moment (I've seen him on PBS
cooking shows before) did a BBQ Duck. The strange part of his process was
he had an air compressor and used that to blow up the duck like a balloon,
thereby separating the skin from the meat prior to the marinating process.
I was just wondering about the validity of this type of mis en place?

If anyone can help I would be appreciated as I'm just looking for an
authentic recipe to try.

Thank you in advance,
Brian

In article >, "brian"
> wrote:

> Good morning all,
>
> I'm from Hamilton and have lived and ate BBQ Duck in Calgary, Montreal,
> Vancouver and TO.
>
> One thing about the way this duck is prepared is that no matter where I've
> ordered it, it's always deliciously the same! I love the consistency of
> this bird.
>
> Question, do you know where I can find a authentic recipe for this duck?
> I've been looking online and I'm seeing some recipes that call for the
> boiling of the duck prior to the marinating and cooking process. One
> gentleman who posted a thread to a previous post said that they fill the
> cavity with the marinade, which makes sense as you get a very intense
> flavour of the marinade when you get to the rib portions of the duck or the
> pope's nose.
>
> I saw an Iron Chef America episode where this amazing Chinese-American
> contemporary chef who's name escapes me at the moment (I've seen him on PBS
> cooking shows before) did a BBQ Duck. The strange part of his process was
> he had an air compressor and used that to blow up the duck like a balloon,
> thereby separating the skin from the meat prior to the marinating process.
> I was just wondering about the validity of this type of mis en place?
>
> If anyone can help I would be appreciated as I'm just looking for an
> authentic recipe to try.
>
> Thank you in advance,
> Brian

That was Ming Tsai doing his Peking Duck recipe.

Actually, are you refering to the duck that is served chopped up with
skin attached to the meat, (which is the Cantonese version), or the
skin served as a separate course? The "blow up the skin like a ballon"
trick is usually used for Peking duck. It separates the skin from the
meat, making it extra crispy during roasting, so it can be removed from
the cooked duck and served wrapped with a flour pancake.