I have a duck.. a whole duck... complete with head and feet.
I have dried shitake mushrooms, a leek, some garlic, some corriander and a stick of lemongrass.
What I need is a recipe/prep of a marinade/cooking method that will give me a lovely crispy skin.
PLEASE don't tell me I have to steep the duck on boiling water for the next 3 days, hang it outside in the wind between steepings and then marinate it for a further 3 days, stick a bicycle pump up its nethers and submerge it in goose lard at 90C for 9 hours.
Surely there must be a crispy skin duck recipe out there somewhere that does not involve my family eating it when I'm 63.
(addenum: I am well aware of the beauty of trad Peking duck style preparation, but just not tonight!!!)