/ck/ - Food & Cooking

>>4725286
OP here, it's Peking duck + green onion/cucumbers + flour pancakes (or flour tortillas) + hoisin sauce
>pic related, it's my duck lol

Very fun recipe to make

>Get a bicycle pump and make incisions with a knife; blow the duck up to separate the skin from the muscles. This helps the duck fat drip out
>Boil hot water, then pour over a clean duck to scold it. This tightens up the skin
>Then dress the skin with the duck marinade (dark soy sauce, shaoxing/sherry wine, orange slices or any citrus, and maltose sugar). Maltose has a higher caramelization temperature so use that, otherwise you get charred sugar when roasting.
>Let the duck dry in a cool place until the skin feels tacky like parchment paper (maybe 1-2 days in fridge; or use fans to increase convective drying)
>Roast 300 F vertically so that fat drips down** (like a rotisserie chicken)

You get a crispy skin that's been fried in its own fat and juicy fat-free duck meat

**also save the duck fat for stir fries or cooking eggs and whatnot

http://www.vietworldkitchen.com/blog/2010/02/homemade-peking-duck-how-to-blow-up-a-duck.html
http://en.wikipedia.org/wiki/Peking_duck
http://en.wikipedia.org/wiki/Caramelization