Peking duck by Edwin Vinke | Restaurant de Kromme Watergang**
4 persons | Kamado, Poultry | Meat | Main dish
Prep time
130 MIN
130 MIN
Cook time
70 MIN
70 MIN
Total time
200 MIN
200 MIN
Prep time
- For the marinade, start by blending the ginger, shallots and chilli peppers in the blender. Then add the sweet soy, salty soy, ginger syrup, 5 spices, cola and curry. Marinate the duck and leave for 2 hours.
- Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 180 °C. For this recipe, work with indirect and direct heat. Starting with indirect heat, place the heat shield on the lower level and the standard cooking grid on the upper level. On the heat shield, place the drip pan to catch all the juices.
Preparation
-
Cook the duck slowly this takes about 45 minutes. Then brush the duck with the marinade every 5 minutes for 15 minutes.
-
Next, remove the heat shield and start grilling with direct heat. You raise the temperature to 250°C. Grill the duck until the skin becomes crispy. The duck is ready when it reaches a core temperature of 74°C.
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Ingredients
- 1 Peking duck
- 2 shallots
- 2 red chili peppers
- 150 grams ginger
- 1 litre sweet soy (ketjap)
- 250ml salty soy
- 250ml ginger syrup
- 1 tablespoon - 5 spices
- 150ml coke
- 1 tablespoon curry
Requirements
- grill rack
- drip pan
- heat deflector
