Anybody know a surefire way to get cripsy skin on a duck or pork roast?
Often I get skins that are hard, not crispy. Even at the authentic colombian places in hackensack, the skin on the chicharron slabs is rock hard.
Clearly this is an issue for both commercial and home cooks.
What's the problem? Maybe a lot of ovens don't have a strong enough broiler? Will a strong enough broiler, coupled with appropriately raising the rack up to the broiler make the skin crispy? Which is hotter, an electric or gas oven's broiler?
Here's a crazy idea, and tell me if this is going too far: Get the fat/drippings, heat them in a separate little pot to like frying temperature, and then pour that slowly over the skin of the roasting bird/meat, so like it fries up the skin. The problem is I'd imagine this would be difficult to do. Ideally, you'd have a big straight spoon with a little spout on one side for pouring, but do they even make that?
Ideally, I'd fry the whole bird for like 40 seconds at the end of roasting, but again, impractical. But maybe you could cut the bird up - anybody know how difficult it is to section-ate a duck?
Lots of questions there I know... Just a bunch of my thoughts, trying to come up with some optimum. Don't have much experience with roasting these things yet