Previous Thread
Next Thread
Print Thread
Page 5 of 7 1 2 3 4 5 6 7
#130536 12/16/02 04:19 AM
Joined: Nov 2000
Posts: 2,976
Offline
Us too Dude!!!!
Thanks, Rick laugh laugh wink

#130537 12/16/02 11:37 AM
Joined: Oct 1999
Posts: 84,397
Marty Offline OP
OP Offline
truly honored to be the conduit!
<bow>

#130538 12/16/02 03:22 PM
Joined: Nov 2001
Posts: 431
Offline
Thanks Marty...appreciate it! smile

#130539 12/17/02 08:00 PM
Joined: Apr 2000
Posts: 7,059
Offline
Thanks a million Marty, got my fix today.
What a wonderful sweet smell, dabbed a drop behind by ear. So great to get a gift that had beginnings in Belize, nice Christmas treat.
Can't wait to cook with the Coconut oil.

By the way, arrived safe and sound.


Dare To Deviate
#130540 12/17/02 08:55 PM
Joined: Nov 2002
Posts: 36
Offline
and back to LadyTree, the benefits on the skin? think.....massage.....ahhhhhhhhhh. It could work for this, couldn't it? lololol

#130541 12/17/02 10:31 PM
Joined: Oct 2000
Posts: 1,657
Offline
WOW, I just got ours as well! YUMMMMM
Thanks Marty!!!

We were all huddled together trying to get the first smell and I musta got a dab on my nose, cause I been in heaven for 20 minutes now. lol

Gay e-mail me [email protected]
we gotta figure out who will buy the first batch and split it for the other. smile

#130542 12/18/02 10:54 AM
Joined: Oct 1999
Posts: 84,397
Marty Offline OP
OP Offline
doesn't it taste of the essense of coconut? i love to nibble it. glad ya'll are gettin em safe and sound. brings a big smile to my face to read ya'll....

#130543 12/18/02 11:45 PM
Joined: Aug 2001
Posts: 31
Offline
I'll let ya'll know how it works on the bod when it gets here. :-)

Joneane

#130544 12/19/02 12:35 AM
Joined: Nov 2000
Posts: 2,976
Offline
gOT THE BOTTLE in thevmail.am gong to make butter with it andtry it on my mashed potaoes and maybe duck sauce....never cooked a duck before any advice would appreciate lol.. Mery Christnmas !! C

#130545 12/19/02 10:17 PM
Joined: Mar 2001
Posts: 11,062
Offline
Here ya go C

FRAGRANT CRISPY DUCK

This is a big-deal dish. But the numerous steps, all easy, transform the duck into a wonder of subtle spiciness. We had this dish in Xi'an, where five-spice powder in the rub and the dipping salt were lovely touches.
Active time: 1 1/4 hr Start to finish: 1 1/2 days

1 (4 1/2- to 5 1/2-lb) fresh Pekin duck (sometimes called Long Island duck)
6 tablespoons toasted Sichuan-peppercorn salt
1 tablespoon five-spice powder
2 tablespoons Chinese rice wine or dry Sherry
6 (1/8-inch-thick) slices fresh ginger
4 scallions, cut into 2-inch pieces
About 12 cups corn, peanut, or canola oil
2 tablespoons dark (black or mushroom) soy sauce
1/3 cup all-purpose flour

Special equipment: a 10-inch glass pie plate or shallow heatproof bowl; a 16- to 18-inch wok with a lid and a 9 1/2- to 10-inch round metal rack, or a 14-inch wok and same rack plus a large pot (at least 12 inches wide and 5 inches high); long oven mitts; a bulb baster; an electric fan; 2 large Chinese mesh spoons or large slotted spoons

Prepare duck: Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.

Marinate duck: Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.

Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.

Steam duck: Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.

Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.

Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.

Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.

Air-dry duck: Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.

Fry duck: Heat 2� inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.

Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.

3Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.

Presentation: Serve duck with small dishes of reserved spiced salt for dipping.

Makes 4 servings


_ _ _ _ _ _ _________________ _ _ _ _ _ _
But then what do I know, I am but a mere caveman
Page 5 of 7 1 2 3 4 5 6 7

Link Copied to Clipboard
March
S M T W T F S
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
Cayo Espanto
Click for Cayo Espanto, and have your own private island
More Links
Click for exciting and adventurous tours of Belize with Katie Valk!
Who's Online Now
0 members (), 280 guests, and 0 robots.
Key: Admin, Global Mod, Mod
Forum Statistics
Forums44
Topics79,199
Posts500,011
Members20,460
Most Online7,413
Nov 7th, 2021



AmbergrisCaye.com CayeCaulker.org HELP! Visitor Center Goods & Services San Pedro Town
BelizeSearch.com Message Board Lodging Diving Fishing Things to Do History
BelizeNews.com Maps Phonebook Belize Business Directory
BelizeCards.com Picture of the Day

The opinions and views expressed on this board are the subjective opinions of Ambergris Caye Message Board members
and not of the Ambergris Caye Message Board its affiliates, or its employees.

Powered by UBB.threads™ PHP Forum Software 7.7.5