Sep 30, 2007 · Remove duck from marinade and prick skin all over, reserve marinade for later use. Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes.5/5(3).
This authentic recipe for Cantonese roast duck will make the shiny, reddish-brown-skinned poultry seen hanging in the windows of many Asian markets. It has crackling-crisp skin that comes from air drying the duck (which will take at least four hours) prior to roasting it, so plan accordingly.
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