Presenting The Chilli Jam Man Shredded Sticky Crispy Duck....its been a lot of fun at Chilli Jam HQ today!! This is the start of a new series of recipes Im going to do in 2015 Cooking with Fire with 2 common themes...Fire and, you guessed it, Chill Jam. These will all be either cooked on a camp fire, on a BBQ, or in one of my pride and joy ProQ tower smokers from Macs BBQ Ltd , check them out, theyre awesome to use and fantastic value! So, to the Duck... I started with a lovely average sized duck, spatchcock cut it and trim the excess skin off. This went into my smoker at about 110c, if youre using a conventional oven remember it needs to drain fat as it cooks so maybe use a grillpan with the duck on a rack. Play around with glaze ingredients but a great start is equal amounts of Ginger Chilli Jam, orange juice, Honey and Kecap Manis (Indonesian sweet soy sauce). Basically build the glaze up every 20 min or so over about 3 hours. Then turn the heat up to around 150, prick the duck skin all over with a fork and turn over so the skins down and put back in the heat for another 40 min or so. This will render the fat out and leave you with sticky crispy heaven.... its divine!!! Now the fun bit... get it out onto a nice big chopping board, take 2 forks and shred it, obviously from a QC point you need to test plenty of it! You can get packs of pancake rolls from your local Chinese supermarket, chop up some cucumber and spring onion and dive in! We love using Yorkshire Wolds Chilli Jam instead of HoiSin but select your own culinary weapon of choice! Enjoy!!!!
Posted on: Mon, 29 Dec 2014 21:34:55 +0000
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