What are turkey holders

Peking-style crispy duck

I have only eaten Peking duck in a Chinese restaurant when I was a teenager. The duck was only available when ordered in advance and was a real experience. An original Peking duck is quite complex and requires a lot of preparation and equipment. The poultry are scalded, dried, brushed and fried in a special oven, all over several days. Just to make the skin super crispy. Because the skin is the main actor in the Peking duck. My version may not be original, but it is much simpler and fried in a few hours.

To get a crispy skin, a stainless steel bracket for large birds (like turkeys and ducks) helps, which prevents the animal from sitting in its own juice (which makes the skin saggy). I was given the turkey holder from Barbecue Point for testing. (Here you can find the grills and devices that I have tested so far: Archive.) The stainless steel bracket can not only be used on a grill, but also wonderfully in the oven.

In the meantime I always use the holder when roasting ducks, which is why it has already been lovingly renamed the duck roaster. But I wouldn't get a turkey in the oven with it, as a 3kg duck would hit the edge of the oven. This is due to the somewhat one-sided construction of the duck roasting device. This is also my only criticism of the otherwise very practical part. The tube would have to be a bit shorter so that the bird can fit more in the middle of the oven.

In principle, the duck roasting device works just like the beer can on which you put a chicken. With the difference that a beer can is simply not suitable for roasting food in the oven (more information summarized nicely). You can easily fill a liquid with spices into the tube of the duck roasting device to give the animal additional flavor. But what is really important is that the duck roasting device keeps the duck in the air so that it becomes crispy all around. This is really foolproof. Simply season, place on the duck roaster, place on a baking sheet, put in the oven and fry for 2-3 hours. Always good.

For my crispy Peking-Style duck, the animal is simply seasoned with five-spice powder. This gives the duck a wonderful note of cinnamon that goes well with the dark meat. The side dishes are fresh cucumber and spring onions, the sauce consists of fruity plum puree with lots of spices. A delicious, sweet and spicy combination with an ingenious crunch factor (the skin!). Try it out :)

We'll start with the duck, of course. Heat the oven to 180 ° C top / bottom heat. First check the inner workings of the duck and remove the collar and the innards sack. You can make a delicious soup out of it (you must make it without the liver). Cut away the duck tail. You can find it at the back opening, an oval button. Just remove the whole bottom, it just tastes bitter.

Wash the duck inside and out and pat dry. Rub generously with five-spice powder and salt (inside and outside) and slide onto the poultry rack (aka. Duck roaster). Place the rack on a deep baking sheet. Tip 1-2 glasses of water into the baking sheet so that the gravy does not burn. Put in the oven and cook for at least 3 hours. After half the time, pour off the drained fat so that the baking sheet does not overflow.

Meanwhile there is enough time to make the accessories to duck. For the flatbreads, put the flour in a mixing bowl and pour the boiling water over them. Knead into a smooth, firm dough using a food processor. Cover with a tea towel and let rest for 30 minutes.

Roll out the dough on a floured surface 2mm thick and cut out small cookies with a round cutter (6cm diameter). Brush every second dough with oil and place an uncoated one on top.

Roll out the biscuits thinly from the center on a lightly floured surface (so that you can see through). Place the rolled out pancakes between dampened baking paper strips so that they do not dry out or stick together. Heat a coated pan and bake the pancakes on both sides. They should take on as little color as possible.

Immediately pull apart carefully and place between moistened baking paper strips. (Caution, the flatbreads are very hot!) Before serving, you can heat the flatbreads in a steaming basket.

For the sauce we need: Powidl (plum puree), an organic orange, five-spice powder, soy sauce and a dried chilli. Put the powder in a saucepan. Rub in the orange peel, also squeeze out the juice and add it. Season with five-spice powder, soy sauce and chilli. Heat briefly. If the puree is too thick, mix with a little water.

After about 3 hours, the duck should be so tender that the bones can be loosened with bare hands without any problems. Carefully dissect the duck and cut it into smaller pieces. Arrange on a plate. As side dishes, cut the cucumber and spring onions into thin strips as possible. Serve with the chips.

To eat, spread a flat cake with sauce, put some vegetables, meat and crispy skin on top. Curl up and enjoy!

A nice meal to enjoy with family and friends. The most complex is probably the production of the flatbreads, but you can also prepare them the day before and then only have to warm them up in the steamers. Enjoy the meal!

Peking-style crispy duck
  • 1 duck, organic (approx. 2.5-3kg)
  • Five spice powder
  • salt
  • 300g flour
  • 250ml boiling water
  • Vegetable oil
  • approx. 400g Powidl (plum puree)
  • 1 organic orange
  • 1tsp five-spice powder
  • 5 tablespoons soy sauce
  • 1 dried chilli
  • 3-4 spring onions
  • 1 cucumber
  • 1 pack of lobster chips
  1. Heat the oven to 180 ° C top / bottom heat. First check the inner workings of the duck and remove the collar and the innards sack. You can make a delicious soup out of it (you must make it without the liver). Cut away the duck tail. You can find it at the back opening, an oval button. Just remove the whole bottom, it just tastes bitter.
  2. Wash the duck inside and out and pat dry. Rub generously with five-spice powder and salt (inside and outside) and slide onto the poultry rack. Place the rack on a deep baking sheet. Tip 1-2 glasses of water into the baking sheet so that the gravy does not burn. Put in the oven and cook for at least 3 hours. After half the time, pour off the drained fat so that the baking sheet does not overflow.
  3. After about 3 hours, the duck should be so tender that the bones can be loosened with bare hands without any problems. Carefully dissect the duck and cut it into smaller pieces. Arrange on a plate.
  1. Put the flour in a mixing bowl and pour the boiling water over it. Knead into a smooth, firm dough using a food processor. Cover with a tea towel and let rest for 30 minutes.
  2. Roll out the dough on a floured surface 2mm thick and cut out small cookies with a round cutter (6cm diameter). Brush every second dough with oil and place an uncoated one on top. Roll out the biscuits thinly from the center on a lightly floured surface (so that you can see through). Place the rolled out pancakes between dampened baking paper strips so that they do not dry out or stick together.
  3. Heat a non-stick pan and bake the pancakes on both sides. They should take on as little color as possible. Immediately pull apart carefully and place between moistened baking paper strips. (Be careful, the cakes are very hot!)
  4. Before serving, you can heat the flatbreads in a steamer basket.
  1. Put the powder in a saucepan. Rub in the orange peel, also squeeze out the juice and add it. Season with five-spice powder, soy sauce and chilli. Heat briefly. If the puree is too thick, mix with a little water.
  1. Cut the cucumber and spring onions and thin strips as possible. Serve with the chips.
  2. To eat, spread a flat cake with sauce, put some vegetables, meat and crispy skin on top. Curl up and enjoy!