beijing (peking) duck

been smoking meats quite a bit at the Inn.  pretty new to making duck in this fashion but the results are quite nice.  i'm slowly improving my skills with each successive duck. this is pretty close to real beijing duck.

inflating the duck before bathing it in a soy, maltose, vinegar mixture. 

hanging in my modified propane smoker for a couple of hours. 

ducks coming out of the smoker.

ducks coming out of the smoker.

the finished product. 

peking ducks.jpg


A new favorite is being added to our house pour list.   Sherman and Hooker's (Bedrock Wines) Shebang.  

Made mostly from Monte Rosso Semillon, the balance is comprised of Pagani Ranch Muscadelle and fruit from a field blend at Compagni Portis that includes Gewurztraminer, Riesling, Trousseau Gris, Green Hungarian and, well, whatever else is planted there.

Arriving at the Inn, this Friday.!