Peking Duck?

[Willy]

No first hand experience with this, but I have read that some restaurants cheat and just deep fry the skin by itself. My two attempts at "legit" PD have both been failures--never could inflate the skin away from the meat.

[CaptainMike]

I think Martin Yan said something like this.

[Potkettleblack]

https://www.chefsteps.com/activities/the-ultimate-guide-to-making-crispy-amber-hued-peking-duck-at-home

[Polarbear777]

Here I thought this thread was about what you call a duck trying to hide but looking around a corner.

[Jhirshon]

https://www.thefooddictator.com/the-hirshon-beijing-duck-%E5%8C%97%E4%BA%AC%E7%83%A4%E9%B8%AD/

[EdF]

Possibly less fat to render in the goose - but that's speculation on my part.

[lostclusters]

I have cooked both, but a long time ago. I sutured them up, blew them up with a ball pump, and hung them in a refrigerator to dry for 24 hours before roasting.

I believe the difference in the cooking time is because a goose's meat is more spread or stretched out like a stork where a duck is more consolidated like a turkey. A goose offers more surface area for heat.

[Primo]

Hi, I was looking at that recipe and the goose recipe. Does anyone know why they estimate a five pound duck takes 2.25 hours at 325, but an 8 pound goose takes 1.25 at the same temp?

[EdF]

This looks like a good basis for a first attempt. https://amazingribs.com/tested-recipes/duck-and-other-poultry-recipes/grill-roasted-peking-duck-recipe

[Breaktheory]

Does anyone have a good technique for making that super crispy skinned whole duck famous in NYC Chinese restaurants - the skin is ultra crispy and separates from the meat with a fork push.

So the question is how do they get the duck so tender with what seems to be like 12 hour brisket bark!