Crispy Aromatic Duck

Discussions about restaurants, cafes, coffee shops or bars in Cambodia. Feel free to write any reviews you have, whether its the best burger you've had in Phnom Penh or the worse pizza in Kampot, we want to read it! Discussions about Khmer dishes are also in here, or you can leave your own. If you own a restaurant, feel free to let the expat community know about it here so that we can come check it out. Found a favorite cafe or have a place we should avoid? Tell us about it. Asian recipes & questions are always welcome.
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Marty
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Re: Crispy Aromatic Duck

Post by Marty »

truffledog wrote: ↑Tue Feb 02, 2021 3:27 pm to get a good BBQ/roasted duck it needs to be fed well (i.e. corn fed) before beeing cooked . The ones you get alive at the cambodian markets will be disappointing. Skin and bones only after roasting. Thats what the asian like most. Crispy skin and chewing bones.
Totally right, they might as well call it duck jerky and tastes like fumunda cheese. And dey be nuts to chew on bones, someday dey will be chokin'. Mark my ever lovin' words.
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Doc67
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Re: Crispy Aromatic Duck

Post by Doc67 »

Sounds a lot like the much lauded but actually shite local chicken I had on Koh Rong. Tough, scrawny and tasteless.

This is why I really want an imported frozen one.


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newkidontheblock
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Re: Crispy Aromatic Duck

Post by newkidontheblock »

Is this ‘Crispy Aromatic Duck’ the ‘Peking Duck’?

It’s been a while ago, but Dim Dum Emperors had it. Pancakes, Hoisin sauce, Chives, etc.
Duck was not scrawny, crispy skin, big meat, nice and greasy. Khmer made polite nibbles at it.
I think I ended up eating most of it.

Good luck OP!
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Bongmab69
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Re: Crispy Aromatic Duck

Post by Bongmab69 »

i eat more then ounce a big fat duck at TINATs restaurant, its on the corner from 51 and 154, the north-east corner, its on google-maps !! tried to eat a whole duck, and couldnt, because to big !! and i can eat, trust me, they dont call me bongmab here for joke !!
its also a nice place to eat outside and see the traffic go by and its in front of a traffic light wich makes it even better !! i dont doubt they do also take-away !! give it a try and who knows they sell you a frozen-one !!
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General Mackevili
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Re: Crispy Aromatic Duck

Post by General Mackevili »

Doc67 wrote: ↑Tue Feb 02, 2021 12:06 pm I'm going duck hunting...

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Don't mention the hunting part and just tell @hanno you'd like to go 'bird watching,' and he'll probably tell you a few good spots. :thumb:
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Doc67
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Re: Crispy Aromatic Duck

Post by Doc67 »

I made it myself. Not crispy, be very tasty and satisfied my craving perfectly. If you want it crispy it will be dry. This way the duck is still moist and flavoursome.

Total cost: Less than $2. (1/2 Duck breast $1.40 plus wrap, hoisin sauce and vegs)
Calories: About 500.

Duck breast with honey and Chinese five spice (covered both sides)
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20 Mins at 200c.
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Deseeded cucumber and spring onions.
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8' Tortilla wrap.
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Only half required.
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Bit of Hoisin Sauce
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Build it
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Eat it
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atst
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Re: Crispy Aromatic Duck

Post by atst »

Where do you live?
I'm standing up, so I must be straight.
What's a poor man do when the blues keep following him around.(Smoking Dynamite)
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kgbagent
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Re: Crispy Aromatic Duck

Post by kgbagent »

Doc67 wrote: ↑Tue Feb 09, 2021 1:09 pm I made it myself. Not crispy, be very tasty and satisfied my craving perfectly. If you want it crispy it will be dry. This way the duck is still moist and flavoursome.

Total cost: Less than $2. (1/2 Duck breast $1.40 plus wrap, hoisin sauce and vegs)
Calories: About 500.



20 Mins at 200c.
Image



Only half required.
Image



Build it
Image

Eat it
Image


Looks a tad overcooked - did you rest it before carving?

The free range poultry farm up on Bokor and next to the big organic hydroponic setup has real peking ducks. The whole operation is owned by Sokha and you can buy all your vegies there so it is possible to buy some poultry as well. Apparently he is supplying top end hotels and restos across SEA now. Also has free range hairy pigs - tried it at the refurbed hotel up there and it was delicious.
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kgbagent
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Re: Crispy Aromatic Duck

Post by kgbagent »

Also if you want the crispy skin - heat a pan to quite hot and place the duck skin side down and press it down - this will render the fat and crisp the skin. When it appears 1/3 cooked place it skin side up in the over for 5 mins - take out, wrap in foil, and rest for 5-8 mins before carving.
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Doc67
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Re: Crispy Aromatic Duck

Post by Doc67 »

kgbagent wrote: ↑Sun Feb 21, 2021 2:00 pm
Doc67 wrote: ↑Tue Feb 09, 2021 1:09 pm I made it myself. Not crispy, be very tasty and satisfied my craving perfectly. If you want it crispy it will be dry. This way the duck is still moist and flavoursome.

Total cost: Less than $2. (1/2 Duck breast $1.40 plus wrap, hoisin sauce and vegs)
Calories: About 500.



20 Mins at 200c.
Image



Only half required.
Image



Build it
Image

Eat it
Image


Looks a tad overcooked - did you rest it before carving?

The free range poultry farm up on Bokor and next to the big organic hydroponic setup has real peking ducks. The whole operation is owned by Sokha and you can buy all your vegies there so it is possible to buy some poultry as well. Apparently he is supplying top end hotels and restos across SEA now. Also has free range hairy pigs - tried it at the refurbed hotel up there and it was delicious.
Looks a tad overcooked - did you rest it before carving?


It was a bit. When I realised it was never gonna get crispy in my silly little over I took it out, but it was past the medium range, more well done. Still very juicy though.
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