Made Cantonese Style roast duck today. I only used the thigh to test my concept. Actually you dont really need to roast a whole duck. It is much easier to roast quarter duck. The duck was first blanched with hot water to tighten the skin. Then marinade was applied to the cavity side. The skin was brushed with maltose, red vinegar and water and left exposed in the fridge to dry. I then baked the duck in a 140 oven till the internal temp was 75 degrees. Then it is cooked. More maltose was brushed on to the skin and then it was bathed in hot oil. It actually turned out quite well! The skin was crisp and the meat tender! Just need to work on my marinade!
Posted on: Wed, 13 Aug 2014 10:27:47 +0000
Trending Topics
Recently Viewed Topics
© 2015