Cantonese Roasted Duck is one of the must-have dishes in a Cantonese restaurant. Its skin is crispy, its meat is juicy and tender.
I'd decided to try it out on the Valentine day. I couldn't find my long stainless steel pin; instead, after seasoning, I used about a dozen of the toothpicks to seal the cavity of the duck. Also, since I didn't buy a whole duck, I had to seal the neck portion of the duck as well. Because of that, I didn't blow air under the skin of the duck.
When the duck was done roasted, I was a little disappointed because the skin wasn't crispy enough and its meat was very chewy. The lessons learned:
- The duck selection is very important. It should be fresh, about 3.5 pound with the neck attached. This will ensure when the duck finished, its meat is juicy and tender.
- After seasoning, blowing air under the skin of the duck is a must. This is a very crucial step to have crispy skin.