you won't be sorry. If you just want the crispy skin, do it by all means–it will be super crispy! Move the duck crown to an oven proof dish. How To Get Crispy Duck Skin. 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! Put the star anise, garlic, ginger and spring onions into the cavity. With zingy Asian flavours; rest assured you won't be disappointed. Roast duck, breast side up, 45 minutes, then remove from oven. Dry the duck crown thoroughly. Paul Niddrie has has created a recipe for a Crispy Glazed Duck crown. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper. They use a fork to push the food onto a long-handled round-bowl spoon and eat from that. https://www.food.com/recipe/authentic-chinese-5-spice-peking-duck-349125 Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. 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. What a pure taste treat for me. https://www.lovefood.com/recipes/59749/crispy-aromatic-duck-recipe No, I agree with Doug–this is a stupid recipe! Both dogs give it two paws up as well. This was better food than I had a couple of months ago in Bangkok! Thai people do not use chopsticks! Save to Recipe Box Print Add Private Note Saved Add to List. P.S. All the portions were very ample and perfectly spiced. Add to List. 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. Mains were Crispy Duck, Beef Pad Thai, Spicy Eggplant, and Goong Ob Woosen. But the rest of the duck will be for throwing away. 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