Chinese Roast Duck (烤鸭) Recipe

[@Loke2112]

You are such an amazing cook/artist. I hope one day to gather everything I need to do this. Recently I made your crispy pork chops and the wonderful flavor seemed to linger for hours. Thank you for doing what you do.

[@kwasiyeboah8441]

Looks amazing

[@SnoDraken]

Nicely done!

[@MarciaTsicouris]

❤

[@lisamartin7722]

Looks delicious, but extremely difficult parts are all the surgery, tying up, pinning, etc.

[@alicek7529]

What is the pump you use to blow under the skin? Like, an ordinary bicycle tire pump? I know they used to use a disposable straw and blow by mouth, but these days it is considered unhygienic.

[@omnivorescookbook]

I used a regular bicycle pump. The pin that comes with it is perfect for getting under the duck skin. You can also buy replaced pins because they are hard to clean. Restaurants usually use electric pumps. These days it's easy to get a small electric pump (for balls or mattress) so that's another good option. I don't like the "straw method", also because it's hard to get enough pressure to properly lift the duck skin.

[@PKXDAdmin3lloyd]

NOOOOO NOT MY DUCK

[@pierogiist]

👎 not traditional rost duck you get in Chinese restaurant unfortunately.

[@Loke2112]

Such an unnecessary and frankly rude response. Thumbs down emoji to you.