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INGREDIENTS 4lbs Bison or Beef Cross Rib Roast – Trimmed and cleaned up. Truss to hold its shape 5 tbsp of your Favorite BBQ Rub 3 tbsp Yellow Mustard Salt and Pepper 1 cup of water inside a disposable drip tray If making into Sandwiches Per Person: 1 Larger Hamburger Style Bun 1-2 slices Provolone …
Rotisserie Style Bison Cross Rib Roast Read More »
INGREDIENTS 1 duck Salt FOR THE SPANISH SAUCE 2 cups (500 g) diced onions, celery, carrots vegetable oil 2 tablespoons flour 1 liter of chicken stock or duck stock FOR THE ORANGE SAUCE Spanish sauce base Duck stock or chicken stock The juice of 3 oranges Orange zest of 1 orange 1/2 of a lemon …
Duck A L’orange Read More »
INGREDIENTS 1 whole duck (6-7 lb.), patted dry kosher salt 2 scallions, finely chopped 1-inch piece ginger, minced or grated 1 tablespoon neutral cooking oil, like rice bran, canola, or grapeseed 1 tablespoon honey 1 teaspoon white or rice vinegar ¼ cup water (gluten-free) hoisin, for serving ½ cucumber, julienned 1-2 carrots, julienned 4 scallions, …
Peking Style Rotisserie Duck Read More »
INGREDIENTS
- 1 whole duck (6-7 lb.), patted dry
- kosher salt
- 2 scallions, finely chopped
- 1-inch piece ginger, minced or grated
- 1 tablespoon neutral cooking oil, like rice bran, canola, or grapeseed
- 1 tablespoon honey
- 1 teaspoon white or rice vinegar
- ¼ cup water
- (gluten-free) hoisin, for serving
- ½ cucumber, julienned
- 1-2 carrots, julienned
- 4 scallions, julienned
(GF) SCALLION CREPES
- 1 ¼ cups (gluten-free) all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 1 ½ cups (non) dairy milk
- 2 large eggs
- 2 scallions, finely chopped
DIRECTIONS
- Prepare your duck. Trim off any excess fat near the cavity opening. On a cooling rack-lined baking sheet, rub enough salt to cover the surface of the duck and air-dry in the fridge for 2 days.
- Combine green onions, ginger, and oil into a paste. Spread paste along the inner cavity of the duck.
- Whisk together honey, vinegar, and water. Brush glaze over the outer surface of the duck. Dry at room temperature for 30 minutes.
- Rotisserie Method: Arrange your barbecue as appropriate for the size of the duck. Remove grids and warming racks. Preheat grill on high for 10 minutes.
- Secure duck in place with the skewer forks on the rotisserie spit and position counterbalance for even rotation.
- Once the grill has preheated, turn the heat down to low. The temperature should hover around 375°F-400°F throughout the cook. Insert the spit into the rotisserie motor and rest onto the grill casting slots. Place a drip pan on the vaporizer, directly below the duck. Turn the rotisserie burner to low and switch on the rotisserie motor.
- Cook the duck for approximately 1 ½ – 2 hours, until beautifully browned and juices run clear (internal temperature of 165°F). Brush periodically with the remaining glaze as it cooks.
- As the duck is cooking, make scallion crepes. In a mixing bowl, whisk together dry ingredients. In another bowl, whisk together wet ingredients with scallions. Combine dry ingredients into wet until and mix until consistent in texture. Cook crepes in a lightly greased, (8 to 10-inch) non-stick pan on medium-low heat, about 30 seconds per side. Use about ¼ cup of batter per crepe.
- Once the duck has cooked, transfer to a cutting board to cool slightly. Slice into thin pieces and serve on crepes with hoisin, cucumbers, carrots, and scallions.
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman
