Salt the duck, dry, then stretch skin from the meat, then baste with boiling water, dry, brush with mixture of maltose/vinegar/water, dry, brush again, dry in fridge for 2 more days. Stuff cavity and roast. A lot of work.. but so good! fat rendered beautifully. Skin was crispy like glass.
by oyismyboy
8 Comments
Wow. Great work mate. What a treat
Three days is too much for me. Something leave and forget like fermentation is fine but presumably you had to keep an eye on this for three days?
I’ve had mixed results when stuffing roast birds (not duck though), how much does the anise/garlic/cinnamon flavor come through in the final result?
Duck looks great. But 3 days and then you use frozen mixed veg for the rice?
I’ve made “better than takeout” fried rice 20 times and yours looks 10x better than mine ever did 🙁
This is my first time hearing of Chinese sausage! And tbh,I never thought about it..I guess, maybe, everyone has sausage..? What’s that taste like op?! Is it pork? What spices and seasonings go into the sausage! Is there seperate kinds, like breakfast, and hot, and kielbasa types that are garlicy? So interesting!
At least you carved it, instead of just slicing it from one end to the other and making 100 bone shard ridden slices….
Looks great – let me hit you with the next level up that’s done traditionally with Peking duck – after you carve it, pull the rest of the meat off the bone, chop it up, and use that to make your fried rice!
We call it 1 duck, two dishes – the second dish from the duck is making a soup from the leftover bones!