Help! Purchased a Chinese Roast Duck (and all Peking Duck fixings) at Corner 28 in Flushing, NY last night. Am currently bringing the duck to room temperature, because I was advised to rewarm it at 300 degrees for not more than 5 minutes. My dilemma: This seems unlikely to re-crisp the skin.
Does anyone out there know how to get the duck skin appropriately crispy without overcooking/drying out the duck??
It is, of course, a Thanksgiving emergency. We had a pipe break at the weekend house where we traditionally celebrate Thanksgiving; and have to restrict our use of water. We thought the pre-cooked duck would be a good alternative, but are now flummoxed on this point.