https://www.food.com/recipe/authentic-chinese-5-spice-peking-duck-349125 What a pure taste treat for me. Paul Niddrie has has created a recipe for a Crispy Glazed Duck crown. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. If you just want the crispy skin, do it by all means–it will be super crispy! https://www.recipetineats.com/duck-fat-potatoes-crispiest-best-roast-potatoes you won't be sorry. This was better food than I had a couple of months ago in Bangkok! Thai people do not use chopsticks! Go. This crispy skin duck fit the "I'm indulging myself to the nth degree this year" criteria. Step One: With a sharp knife, cut a diamond-shaped cross-hatch pattern through the skin into the fat, making sure not to cut into the flesh. Dry the duck crown thoroughly. Both dogs give it two paws up as well. Roast duck, breast side up, 45 minutes, then remove from oven. Save to Recipe Box Print Add Private Note Saved Add to List. Move the duck crown to an oven proof dish. All the portions were very ample and perfectly spiced. They use a fork to push the food onto a long-handled round-bowl spoon and eat from that. But the rest of the duck will be for throwing away. With zingy Asian flavours; rest assured you won't be disappointed. Mains were Crispy Duck, Beef Pad Thai, Spicy Eggplant, and Goong Ob Woosen. By Melissa Pellegrino. Add to List. https://www.lovefood.com/recipes/59749/crispy-aromatic-duck-recipe Put the star anise, garlic, ginger and spring onions into the cavity. Heat oil in a pan until smoking hot the fry the duck crown in the ready heated pan until the skin is well browned and crispy – even a little burnt! This is it, the last chapter of the Big Duck Project.After breaking down and stringing up duck crowns to dry-age for two weeks, it's finally time to roast, slice, and serve them for a show-stopping feast.This is the payoff moment that got me excited about this whole series to begin with. 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