Hoisin glazed rotisserie duck banh mi sandwiches.

[inkaddictedchef1]

Duck was salt cured for 12 hours and rinsed. The skin was pricked just through repeatedly all over, I use a corn on the cob holder. Duck was brushed with mixture of sake and soy equal parts. The process was repeated 3 times over the next four hours the duck sat on rack overnight till cook. Duck spun for a total cook time of an hour 20 min IT of 150°. Duck was glazed for last 10 minutes of cook in a mixture of sake and hoisin. After resting duck was broken down and sliced. Carcass and a little under a pound of duck feet as well as charred onion, serrano and fresh cilantro are simmering for duck stock.
Sliced duck hit the cast iron with some hoisin as the baguette toasted on the same fire from the mornings duck spin. Tossed with fresh cilantro and house pickled enoki mushrooms, carrots and diakon radish and serrano chili all with a sweet chili aioli. Mmmmhmmm what an experience, cook and meal. Enjoy 




 house pickled enoki mushrooms,

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[SmokeVide]

Oh my!

[Firemunkee]

+1 for the diakon! I'm drooling 🤤 🤤🤤

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[#ChrisO]

Damn that looks nice


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[Bubblehead]

That looks outstanding!

[Mr.CPHo]

Wow, chef!! That looks delicious. 


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[Darko]

Oh my! That's fantastic.

[northernQ]

Question: just want to confirm the temp while on the rotisserie is 150F or is it 150Celsius?  Thanks

That looks awesome. Tip of the hat to you sir.


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[Mike in Roseville]

Yes sir! Bravo!

Great job Matt!




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[inkaddictedchef1]

Question: just want to confirm the temp while on the rotisserie is 150F or is it 150Celsius?  Thanks

That looks awesome. Tip of the hat to you sir.


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Correct 150F

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[northernQ]

Thanks! That’s an outstanding dish. Will be giving it a spin for Superbowl


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[Cellar2ful]

Good Lord!  Your food pics are always amazing and inspirational Matt.  Really hope you are able to make it to one of the West Coast WKC meets this year.

[inkaddictedchef1]

Thanks! That’s an outstanding dish. Will be giving it a spin for Superbowl


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Rad, reach out if you ever have any questions. Happy grilling

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[inkaddictedchef1]

Good Lord!  Your food pics are always amazing and inspirational Matt.  Really hope you are able to make it to one of the West Coast WKC meets this year.

Thanks Jim... I truly hope I can make at least one if not more West Coast WKC meets as well. I was snafu'd by my chef leaving kitchen last year for the Nor Cal meet. Fingers crossed thia year will allow the opportunity. 

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[Firemunkee]

What does pricking the skin do?