The Caterer

Duck roaster from Exclusive Ranges – Hotelympia

31 January 2008 by
Duck roaster from Exclusive Ranges – Hotelympia

The new Beech duck oven from Exclusive Ranges is designed to provide authentic succulent Peking duck with a crispy skin. It is similar to the other round stone hearth ovens in the Beech range but is taller, with a high door and racks on the ceiling - which can be fixed or rotated - from which to hang the ducks.

Unlike traditional duck ovens, the Beech model has an integral gas system that provides a constant controlled temperature, although caterers are still free to set a traditional fire at the mouth of the oven or inside.

A steel plate can be fitted over the gas system to deflect the heat for slow cooking. Fat is collected in water-filled pans on the oven floor and continuously drained to a vessel below.

Caterers can also use the stone heart floor for cooking pizzas by removing the pans.

The ovens, which feature built-in spotlights and a viewing window, come in a range of standard sizes that will cook between six and 16 ducks, but they can also be custom-built.

Stand N2314
Exclusive Ranges
01707 361770

17-21 February 2008
ExCel, London

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