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Cantonese Roast Duck

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Ducks have a lot of fat in them and the goal is to get a crispy skin when it’s roasted. To achieve that, there is a lot of prep in seasoning and drying out the skin. Blowing it up separates the skin from the fat and hanging it during prep and cooking helps drain much of the fat away.

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On 9/29/2023 at 8:49 AM, David Chang said:

did you blow it up like a balloon? it separates the skin from the meat for a better skin. this is me almost passing out blowing this goose up..

IMG_5345.jpeg

Your wife took that picture so she could share with her friends. She knew they wouldn't believe her.

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