How to cook whole peking duck in the alto-shaam ctp


Prep duck skin by using an air compressor to separate the skin from the meat.

Make Hoisin paste: (First, mix ingredients together then add to the 4 tbsp of hoisin). Coat internal cavity of the duck with the paste and then proceed to sew the cavity shut.

Coat internal cavity of the duck with the hoisin paste and then proceed to sew the cavity shut.

Air chill the duck for 24 hours.

Prepare the poaching liquid: Bring all ingredients to a boil in a stock pot. Boil for 15-20 min. or until water changes color.

Ladle the boiling poaching liquid over the chilled duck for 20 seconds (skin will become tight).

Remove the duck from the poaching liquid and apply the glaze: Combine the container of maltose with 2C of water and mix well. Then add the rest of the glaze ingredients.

Hang the glazed duck in the walk-in for 5 hours.

Write a 3-step recipe program: 1.) Preheat to 275F. 2.) Cook combi mode 275F- 80% fan- 1 hour 20 min. 3.) 275F- 80% fan- 10 minutes- Turbo mode

Attach the chilled duck with a hanger from its neck inside the combi cavity with a hotel pan placed underneath (to catch any drippings for a sauce).

Peking duck will come out crispy & golden.

Cut up and serve with sauce!


Watch the video: Swanson Girard - Ribs in the Alto Shaam Smoker


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