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Hong Kong: BBQ Peking Duck
(with Cold Duck Hoisin Sauce)
Yes, Peking duck on a barbecue. The secret is dipping the bird in a marinade, which tightens and dries the skin, pulling it away from the fat underneath so the fat can melt off in the heat. Sort of a beer-butt duck kinda thing, but done in a Chinese style and with Chinese hoisin sauce.
1 5- to 6-pound duck
1 cup Cold Duck sparkling wine
1 cup honey
1/2 cup Chinese hoisin sauce
1 teaspoon garlic powder
1 tablespoon powdered ginger
1/4 teaspoon salt
1 16-ounce can of apple juice (or white grape juice)
Wash and dry the duck and place it in a re-sealable plastic bag. Add the marinade, seal bag and refrigerate overnight. The next morning take the duck out of the bag, drain off marinade and reserve, putting it in a covered container and refrigerate. Using twine or butcher string, make a loop through both wings and hang the duck from a cabinet, ceiling fixture or pot rack so the bird is suspended over a pan in the kitchen. Let the duck dry for one day.
Prepare a grill for medium heat (350-450 degrees F.), placing a water pan in center of the BBQ under the grill. Place charcoal or briquettes around the sides of the pan. If using gas, turn off the burner under the pan.
Place the duck on an upright, opened can of apple (or other fruit) juice in one of the many beer-can chicken holders available in stores. While cooking, the juice boils and steams the duck from inside; this method also helps the fat under the skin to melt and drip away. Make sure there is a water pan under the duck in the barbecue so the dripping fat does not fall on hot charcoal, gas, or briquettes and flame up.
Put the reserved marinade in a saucepan and boil for 12 minutes. Cool and use to baste the duck once an hour during the 1 ½ to 2 hours it takes to cook the bird.
When the duck meat reaches an internal temperature of 160 degrees F., remove it from the barbecue. Keep the duck on the can holder and juice, then baste once more with a thick coat of marinade/basting sauce. Remove the can and wrap the duck loosely in foil for about 10 minutes to let it rest.
Cut the duck skin and meat into bite-sized pieces and serve with hoisin sauce, scallion brushes and mandarin pancakes (available in packages at most oriental food stores). To make a scallion brush, take a green onion (scallion) and trim away the roots. Using a sharp knife, trim down the green top of the scallion until it is about 2 inches long. Cut vertically into the bulb end about 1 inch, then make another cut perpendicular to the first so that the scallion is quartered into a four-segmented “brush.”
Use the brush to spread hoisin sauce on the pancakes, add a piece of duck skin and a piece of duck meat, then wrap or fold up the pancake and eat. Voila—BBQ Peking Duck!
Jamaica: Grilled Spicy Shrimp with Lime
Fresh shrimp should be prepared on the same day they are purchased. To store them before cooking, rinse the shrimp in cold running water and pat dry. Wrap in two to three damp paper towels, place in a re-sealable plastic bag, and refrigerate.
1/2 cup chopped yellow onion
1 jalapeño, stemmed, seeded and chopped
3 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1/2 teaspoon Krista’s Jamaican Hot Sauce (or your favorite hot sauce)
1/2 teaspoon ground allspice
1/4 teaspoon granulated garlic
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
40 large, deveined, unshelled shrimp (about 2 pounds)
2 limes, cut into quarters, for serving
In a food processor or blender, combine onion, jalapeño, vinegar, soy sauce, oil, hot sauce, allspice, garlic, cinnamon, salt, pepper, and nutmeg. Process until smooth.
Put the shrimp in a large re-sealable plastic bag. Pour in the marinade, press out the air, and seal the bag. Shake to coat. Transfer the bag to a large bowl and refrigerate for 1 to 2 hours.
Preheat a charcoal or gas grill to 375 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.
Remove the shrimp from the bag, discard the marinade, and thread the shrimp lengthwise on skewers.
Transfer the shrimp to the prepared grill rack and grill over direct heat, turning skewers only once, until the shrimp are firm to the touch, pink all over, and just opaque, 3 to 4 minutes total.
To serve, transfer to a warm serving platter, squeeze a little fresh lime juice over the shrimp, and serve immediately.