Comments on: Pato at Kamote / Roast Duck with Sweet Potatoes

By: Marketman

Marketman — Sat, 18 Aug 2007 02:42:34 +0000

Sydney BR, I haven’t been to Jakarta in many years, but I gather Lori over at Dessertcomesfirst is currently or was recently there and has some suggestions…I would try her blog, its on my links page. However, in general, I think the eating scene in Jakarta has really progressed in leaps and bounds, from traditional food to western set-ups… I would at least hit a noodle house, the low brow but utterly delicious Bakmi Gajah Madah is a bit like going to a Jollibee but I personally loved it. You must have your fill of sate. And you should probably have a rijstafel, which is kind of like a buffet, but in good restaurants, they bring the 15+ dishes to you so you can pick and choose… ask your local hosts where the best place to get a real rijstafel… it used to be the Oasis restaurant but that is dated, sort of my like encouraging you to say hit Aristocrat or even Nielsen Tower in Manila…enjoy your trip!

By: Sydney BR

Sydney BR — Sat, 18 Aug 2007 01:56:10 +0000

Hi Marketman, what are your favorite restaurants and markets in Jakarta? I heard that they have some great seafood markets similar to our ‘paluto’ markets. Will be going there on a business trip at the end of the month.

By: mikel

mikel — Sat, 04 Aug 2007 10:54:31 +0000

your roasted duck looks yummy. i would eat duck any way, any where. i managed to actually bake magret de canard. not expensive here in paris. about 6euros for a breast. and it came with cooking/serving instructions! just salt/pepper and voila! crispy skinned, med rare au jus.

By: kb

kb — Fri, 03 Aug 2007 13:22:27 +0000

Well if you need a recipe for peking duck and wrapper, just holler…but frozen peking duck is hard to come by nowadays. Do you know where I can buy them? Also, what kind of duck did you use and where is it sold? Thanks!

By: tulip

tulip — Fri, 03 Aug 2007 13:20:17 +0000

tings, my uncle from Nevada grills chicken with a can of beer too.It was indeed juicy and tender.Im allergic to beer but I was able to eat portions of it without a hassle. Maybe I’ll try doing it someday. Oh, and I think he also have tried using 7-up, but I wasnt able to sample it.

By: tings

tings — Fri, 03 Aug 2007 12:33:18 +0000

this is off topic, but a canadian friend blogged about grilling a chicken with a can of beer inserted to its cavity – no kidding (imagine a chicken sitting on a can of beer)….. apparently, the steam from the beer makes the chicken tender and juicy

Here’s what she said on her blog:

First you buy a nice chicken …

Then you buy a king can of Heineken beer…or twlewe just in case…

While you drink half of the beer, you coat the chicken with oil, using your hands or if you are fancy you can use a brush…

Then you coat the oiled chicken with your favorite chicken spices, mine are called ”poulet MontrÃ©al”

Then you take the beer can (make sure there is still enough beer in it) put it on the counter and install the chicken on it slowly…

Then installed the whole kit on the preheat BBQ as seen in the picture above…turn off the heat under the chicken while the other burner is at medium…

Then you slowly cook the chicken, while you have another beer or a glass of wine…

The animal will cook slowly with the beer steam inside it…

It will give you plenty time to fix a salad, make a salad dressing, chat online with some friends…

The chicken will be juicy and tender I promise you…

By: millet

millet — Fri, 03 Aug 2007 11:19:36 +0000

my dad’s version with the hot water was different. instead of dunking, he would have somebody hold the duck over a big pot of boiling water, and he would slowly ladle the boiling water over the duck repeatedly. tedious and hazardous, i should say, and i can’t remember the difference in the result, actually.

By: nunosapunso

nunosapunso — Fri, 03 Aug 2007 07:01:25 +0000

wild duck tastes better than normal duck and has less fat. Downside is when we buy wild duck, you have to look for those pellets still embedded in the duck.

By: Mila

Mila — Fri, 03 Aug 2007 04:34:09 +0000

I think it was a MM post on roast duck that got me into a roast duck mode last year. I ended up roasting over 10 ducks for dinners, with varying rubs and gravies. For Meekerz, you can use those frozen ducklings (cheapest I got was in S&R), defrost and then brine for a couple of hours at least before drying the skin and using whatever rubs/sauces you want on it. The simplest prep I found was to stuff the cavity with quarters of lemon, basting the skin with butter and ground black pepper (add herbs to up the gourmet quotient). Then roast over slow heat for 3 hours, 45 minutes on high heat. All those juices, Apicio, they are sooooo good for gravy or even better, save them for a Sunday brunch for roasting baby potatoes and other tubers.

By: Joni

Joni — Fri, 03 Aug 2007 04:24:23 +0000

Correction: What with MarketMan dunking his duck in boiling water…not hot water. hahaha