When cooking duck, how do you get the skin to go crispy?!


Question:

When cooking duck, how do you get the skin to go crispy?

Additional Details

1 day ago
Yeah, Peking duck is the thing I'm going for, just forgot the name, haven't had Chinese food in a long while, especially duck. Thanks for your help.


Answers:

Using a fork, prick the skin of the duck all over, rub some salt onto the skin and bake uncovered (on a rack in a roasting tin - or ontop of a wadge of foil, so that it doesn't sit in its own fat).
You don't need to put oil or fat on the duck skin (it will produce plenty anyway), and never put water anwhere near it.
Roast/bake uncovered for around 2-3 hours.
Keep emptying the fat out of the roasting tin or your oven will really get coated in spits of fat.




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