This slow roast duck is a real treat
About ten years ago I used to cook a lot of Chinese food. I wanted to perfect my Chinese cooking skills very similar to what I’m doing now with Indian food. Back then, however I didn’t have this slow roast duck recipe. I wish I did.
Back then, I used to boil the ducks for about ten minutes and then hang them to dry out the skin for crispy Peking duck. This traditional method worked very well but it was a lot of work.
You might think that slow roast duck could get a bit dry but the opposite is true. We’re talking very juicy meat with the crispiest skin. I love this recipe.
No, it’s not good for you but sometimes you’ve just got to do what you’ve got to do.