This would have to be one of my favourite roasts. Crispy Skinned Roast Duck Peking Style. We usually just buy fresh breast and have Peking pancakes or pan-fried breast but this week whole ducks were just $7kg. There is a bit more work than with your standard roast. First you have to blow the duck! reminds me of a joke, Q: whats the difference between kinky and perverted? A: kinky you use a feather…perverted you use the whole chook! anyway…back to blowing the duck. This involves getting a tube about the size of the average pen or a piece of aquarium tube will suffice. Cut a small slit in the duck skin at the bum end of the ducks breast, insert tube where both breasts meet and blow firmly through the tube to inflate the skin away from the flesh. This will help create much crispier skin. Having earlier made a Peking marinade, there are heaps of them on the net and they vary considerably. Mine is really simple, 150mls shiao shing (chinese rice wine) juice of one lemon, 3tbs of maltose or honey, 1 cinnamon stick, 3tbs of sweet dark soy (kecap manis) 2-3 star anise. Bring to the boil and then simmer to reduce buy 1/3 – 1/2. I put my duck into a strainer over a large bowl and pour the simmering marinade all over it and catch it in the bowl to re-use later. Hang the duck over the bowl and place in front of a fan four 4-5 hrs to dry. Baste with the marinade 4-5 times for the first hour. Now roast your duck slowly, or an open bbq, weber bbq or stone pizza oven would work well too. We had it with duck fat roasted potatoes, roast butternut pumpkin, roast baby beetroots and snow peas. It was damn fine and best yet there is legs and wings left over to make duck risotto for dinner tomorrow. More pics below
The duck basted and drying in front of a fan for 4hrs
The finished plate.