Cantonese Roast Duck

[Chief]

First attempt at Roast Duck. A lot of prep but very flavorful. I'll be making this again

 

Edited September 29, 2023 by Chief

[David Chang]

34 minutes ago, Chief said:

First attempt at Roast Duck. A lot of prep but very flavorful. I'll be making this again

 

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..

[Chief]

No, I didn't, next time. When I was reading up on it, I was thought that was only for Peking duck. Definitely use a compressor instead

[tony b]

I bought this manual air pump just for this purpose! Works great. It's rather shocking the first time you "blow up" a duck! LOL

https://www.amazon.com/gp/product/B000FE9CGE

[Chief]

Cool idea!

[C6Bill]

I'd rather have soggy skin that blow a duck !!!!

 

COme on, someone had to say it lol

[Chief]

It was the duck’s last request….. 

[Syzygies]

On 9/29/2023 at 2:02 PM, C6Bill said:

I'd rather have soggy skin that blow a duck !!!!

A penguin and a mechanic

[5698k]

Ok, stupid question. What is the real advantage to cooking ducks like this versus laying on the regular grate?


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[Chief]

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.

[5698k]

Thank you!


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[Poochie]

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..

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