Comments on: Roasted Chinese-Style Duck at Home…

By: Marketman

Marketman — Sun, 02 Feb 2014 03:32:02 +0000

David, for meats such as steaks, ducks, etc., mostly you will get pre-frozen meats, and frankly, I think that might be a better alternative than dubiously processed and handled meats by local butchers. If you haven’t been to Cash & Carry in Makati, or say Metro Grocery in the Fort, you may want to pay them a visit. They stock U.S. sourced ducks, turkeys, etc. For meats, try S&L Fine Foods for lamb, veal, beef, etc. Santis delicatessen also stocks some good meats. So does Bacchus Epicerie. There are very few LOCALLY grown sources of beef, lamb and duck but they do exist. Down2Earth has organically raised beef and pork and they sell it at the Salcedo and Legaspi weekend markets. Another vendor at Salcedo sells pretty nice locally raised wagyu beef. Markets in Chinatown will yield pigeon, quail, duck, etc. So it’s just a matter of finding the sources, though I will agree with you they are not so easy to find and keep going back to.

As for vegetables, the selection in Manila is MUCH MUCH better than say 10 years ago. Weekend markets at Centris (QC), Salcedo, FTI, etc. have a wonderful selection of local and traditionally foreign ingredients. On occasion I find fennel, beets, etc. And local farmers do supply restaurants and specialty stores with other stuff as well. I realize it can get frustrating at times, but if this blog is any gauge, the stuff is out there. Just leave me a comment any time you want to know where I bought something I featured on the blog.

For kitchen equipment, you might try Cook’s Exchange shops in major malls, or Gourdo’s in several locations, or other specialty stores I have featured on the blog before. If large chain stores are more to your liking, I hear a Crate & Barrel and possibly even a Williams Sonoma are about to open within a few months in several locations in Manila. :)

By: David

David — Sun, 02 Feb 2014 03:06:08 +0000

A couple of questions:

Where to buy fresh duck?

Where to buy a tortilla press?

Since moving to Manila 5 years ago, I have been very frustrated In finding good, fresh ingredients for cooking. Some friends back in Chicago who are professional chefs stress that Fresh makes the difference.

MarkeyManila has helped tremendously, but its still catch as catch can finding what you need.Thanks, and my wife thanks you, as I am teaching her to cook foods other than Filipino, and she and her Mom teach me Filipino cooking.

By: Marketman

Marketman — Fri, 17 Jan 2014 09:34:12 +0000

Marie, that’s very kind of you, so I guess if you are ordering anyway, I can make sabay nalang… Thank you very much! bettyq, thanks, will have to try this over coals someday soon… low heat, low heat…

By: betty q.

betty q. — Thu, 16 Jan 2014 14:57:34 +0000

…or maybe you can roast 2 ducks at a time done the way you roasted your porchetta?!? …Lechon na Pato!

By: betty q.

betty q. — Thu, 16 Jan 2014 14:43:04 +0000

MM…after cutting them to pieces, shape them into small balls by tucking the edges in the centre till you get a nice ball if you are not yet adept at doing the one hand shaping by cupping them in your palm and counter clockwise motion. Cover with plastic wrap and let it sit for awhile to RELAX THE GLUTEN and then it will be far easier to roll. Roll into a 4 inch circle, lightly brush with sesame oil and top with another rolled 4 inch circle. let it RELAX again and continue doing the rest of these pancakes this way. by the time you get to the last one, the first set will be ready to roll into a 6 inch paper thin circle if I you wish…NO SWEAT AT ALL!
I FIND that the best tool to use for rolling it is a small size rolling pin with a diameter if less than 2 inches…go to Home Depot mga Mrs. And look on the bin where have cut dowels. Sometimes you can get lucky and get the rolling pin you are looking for for next to nothing, You can roll the pancake with one hand rolling it in all directions starting from centre and out…

Hope this helps for perfectly round pancakes.

I was taught eons ago by a Chinese restaurant chef up north how to make Peking duck using a barbecue. Pumped air in between the skin and the meat….air dried and then placed the duck on one side of the grill with no heat and pan underneath to catch the drippings. it took at least 2 hours but it is by far the best my family has ever eaten. it had a smoky undertone not found anywhere. thank you for the post and I will make it again. WEather is cooperating now!

By: Mimi

Mimi — Thu, 16 Jan 2014 13:14:12 +0000

Made this with chicken today. Reduced baking to 2 hours at 150 C and final blasting at 200C for more than 15 minutes. Pancakes were a bit chewy? Rolled between silpat. Ball of dough, divided in 2, balled again, flattened with my palm, drops of sesame oil, sandwich together oil between, roll between silpat, then carefully removed and pan fried in lightly greased pan. Not perfectly round, but roundish. The pancakes I’ve eaten here have some egg as they were yellowish and easier to bite.

By: Marie

Marie — Thu, 16 Jan 2014 10:45:29 +0000

MM–If you’re not in a rush to have them, I’m planning on going home in July. I normally order them in bulk at Quan Ju De (A Peking Duck place that’s famous for inventing THE duck and serving it to the emperors. For the record, I’ve been there, had them, can’t really tell much of a difference from tortillas, apart from a hint of 5 spice and some secret herbs)

Anyway, I’ll bring a pack home and get your idea on them. (I’ve received heaps of praise from MM recipes in the past and it’s my honor to be part of this blog, no matter how small my contribution is. :) )

By: manny

manny — Thu, 16 Jan 2014 07:14:23 +0000

Could it be that nigella’s duck was much larger than yours thus the need to cook it for 4hrs.?

Anyway will try this.

By: Marketman

Marketman — Thu, 16 Jan 2014 06:25:51 +0000

Rob, Hershey and LesterG, thanks for all of those tips!

By: Rob

Rob — Thu, 16 Jan 2014 04:04:37 +0000

Please, no hoisin sauce. This should be served with Tiánmiànjiàng sauce.