i got some problem with duck part
i want to make Cantonese-style roasted duck but whole-duck too much for me and i have only small oven so i try to use thigh or breast only
Problem is i cant make layer of fat underneath the skin melt down,
whole-duck recipe roasting duck at medium-high temp with 2-4 hours
but bcuz i use only duck part if i do that the meat-side with dry out
my work is
1.use finger separate skin and meat (still intact end-part),stripes diamond pattern
2.brine duck part for 1-2 hour (with salt,sugar,water,soysauce,ginger,garlic)
3.boil water with distill vinegar,honey,red coloring then pour over skin-side ,skin tighten up
4.rub with baking powder, uncover in fridge to dry the skin
5.1 first time i roasted with convection oven 140 c, still fatty skin
5.2 second,used aluminum foil wrapped all over meat-part ,uncover the skin-part in fridge 48 hours,roasted, not better than first one,skin still thick but cracking (skin too dry?)
pls give me some suggestion for this
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