I've been searching the peking duck posts and haven't come up with a foolproof method yet. I do all the required steps, such as inflating the duck, dunking in water, and then hanging it up to dry. Here are some issues:
1. The glaze I'm using (water, soy sauce, some kind of sugary-substance like honey, and vinegar) doesn't seem to allow the duck skin to adequately dry over the period of 30 hours. Is my glaze too "wet" or have I applied it too many times?
2. With duck, there's always the "breast/leg" problem. The breast gets done so much faster than the leg, such that the best recipes usually separate the duck pieces, allowing the breast to quickly cook while stewing or roasting the legs for longer periods of time. When you are roasting a whole duck, is there a way to get around the "breast/leg" problem?
3. Is it really necessary to dunk the duck into a pot of boiling water and vinegar before you hang it up to dry? It just seems to make the duck really greasy without allowing it to soak up the glaze.
4. Do you have a recipe that makes the skin EXTREMELY crispy? I've made my peking duck two times now, but the skins have only been partially crispy.