I don't mean to toot my own horn.. but, after multiple failed previous attempts at roasting my own duck I have finally succeeded in creating this masterpiece 😅🦆 Okay, perhaps it is a humble masterpiece BUT when you live out here and have zero …  | Kimberly Peterson May 29 |  I don't mean to toot my own horn.. but, after multiple failed previous attempts at roasting my own duck I have finally succeeded in creating this masterpiece 😅🦆 Okay, perhaps it is a humble masterpiece BUT when you live out here and have zero access to an authentic Chinese BBQ restaurant that sells any kind of Chinese roast meat, let alone roast duck - I have no choice but to cook it myself. I just grabbed a whole frozen @luvaduck - defrosted it, patted it dry with a paper towel, seasoned it with salt, and took my time roasting it in the oven - 150 degrees for approx. 2 hours, and just let it sit in there for a further half hour with the oven turned off. Here is the key thing - you MUST roast it on a wire rack so the fat and juices etc can drip off the duck, to establish the thin skin! Take the duck out of the oven and let more fat drip away from it while preheating the oven again at 210 degrees. Glaze the skin of the duck with either hoisin sauce or char siu sauce, and back into the oven for another 20-25 minutes.. until the skin is nicely caramelized and glistening! Oh and it was truly glistening.. 🤤 and fell off the bone tender, and juicy not dry, the sweet sauce on the skin so yum lol. Okay, thanks for letting me feel proud of myself 🤣 | | | |  | You can also reply to this email to leave a comment. | | | | |
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