Ying Chow's Aniseed Smoked Tea Duck

markg · Post by **markg** » Thu Jul 21, 2005 4:05 pm

If you have ever been to Ying Chows and had this you may be interested to know that the recepie has appeared in this months release of SUMPTUOUS magazine...

Yum, Gary, how about coaxing Chris to read this? I think we are available for dinner over the next few weeks

Gavin Trott · Post by **Gavin Trott** » Thu Jul 21, 2005 4:39 pm

markg wrote:If you have ever been to Ying Chows and had this you may be interested to know that the recepie has appeared in this months release of SUMPTUOUS magazine...

Yum, Gary, how about coaxing Chris to read this? I think we are available for dinner over the next few weeks

Mmmm -- Tea Smoked Duck, yum

Guest · Post by **Guest** » Thu Jul 21, 2005 4:56 pm

Gavin Trott wrote:
markg wrote:If you have ever been to Ying Chows and had this you may be interested to know that the recepie has appeared in this months release of SUMPTUOUS magazine...

Yum, Gary, how about coaxing Chris to read this? I think we are available for dinner over the next few weeks

Mmmm -- Tea Smoked Duck, yum

Ahhh... I knew it would lure you out...

Gavin Trott · Post by **Gavin Trott** » Thu Jul 21, 2005 5:10 pm

Anonymous wrote:
Gavin Trott wrote:
markg wrote:If you have ever been to Ying Chows and had this you may be interested to know that the recepie has appeared in this months release of SUMPTUOUS magazine...

Yum, Gary, how about coaxing Chris to read this? I think we are available for dinner over the next few weeks

Mmmm -- Tea Smoked Duck, yum

Ahhh... I knew it would lure you out...

Well guest

I'm out

but

who are you?

Maybe you should 'come out' too!

darby · Post by **darby** » Thu Jul 21, 2005 9:10 pm

A couple of years ago your man Jacques Reymond had an ABC cooking show which featured tea smoked chook. You could adapt the recipe to duck with a few modifications. I'd use breasts rather than the whole bird.

see http://www.abc.net.au/secretrecipes/fam ... aiwan1.htm

But what to drink with it? Burgundy/Pinot is the obvious choice for duck, but I reckon a good Durif would do the trick, still or sparkling.

Cheers

markg · Post by **markg** » Fri Jul 22, 2005 11:55 am

darby wrote:A couple of years ago your man Jacques Reymond had an ABC cooking show which featured tea smoked chook. You could adapt the recipe to duck with a few modifications. I'd use breasts rather than the whole bird.

see http://www.abc.net.au/secretrecipes/fam ... aiwan1.htm

But what to drink with it? Burgundy/Pinot is the obvious choice for duck, but I reckon a good Durif would do the trick, still or sparkling.

Cheers

Hmm... I like the idea of trying a nice, mature sparkling shiraz with some tea smoked duck. Perhaps an aged E&E Black pepper..

markg · Post by **markg** » Fri Jul 22, 2005 11:56 am

Gavin Trott wrote:
Anonymous wrote:
Gavin Trott wrote:
markg wrote:If you have ever been to Ying Chows and had this you may be interested to know that the recepie has appeared in this months release of SUMPTUOUS magazine...

Yum, Gary, how about coaxing Chris to read this? I think we are available for dinner over the next few weeks

Mmmm -- Tea Smoked Duck, yum

Ahhh... I knew it would lure you out...

Well guest

I'm out

but

who are you?

Maybe you should 'come out' too!

Ack... sorry gavin, that was me... stupid software.

Gavin Trott · Post by **Gavin Trott** » Fri Jul 22, 2005 12:15 pm

markg wrote:
Ack... sorry gavin, that was me... stupid software.

Ah Mark

I knew you had to 'come out' eventually!

George Krashos · Post by **George Krashos** » Fri Jul 22, 2005 1:02 pm

Ying Chow's tea-smoked duck, like its beggar's chicken, have consistently left me underwhelmed. Sadly. I'll take T-Chow's tender duck with white vinegar anyday.

-- George Krashos

Gavin Trott · Post by **Gavin Trott** » Fri Jul 22, 2005 1:22 pm

George Krashos wrote:Ying Chow's tea-smoked duck, like its beggar's chicken, have consistently left me underwhelmed. Sadly. I'll take T-Chow's tender duck with white vinegar anyday.

-- George Krashos

My son and I are both also fans of the Ky Chow crispy skin duck also.

Heck, I just like Duck!

markg · Post by **markg** » Fri Jul 22, 2005 1:57 pm

George Krashos wrote:Ying Chow's tea-smoked duck, like its beggar's chicken, have consistently left me underwhelmed. Sadly. I'll take T-Chow's tender duck with white vinegar anyday.

-- George Krashos

Hmmm, I think we may need to put T-Chow's tender duck on the next offline list...

707 · Post by **707** » Fri Jul 22, 2005 9:09 pm

BIG mouth Mark. Keep quiet about Ying Chow, it's hard enough to get a table there already without others discovering it!

T smoked duck, delicious. About time we organised an offline here I reckon.

guest · Post by **guest** » Sat Jul 23, 2005 12:04 am

try roast duck in Mongkok as well!

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