By Melissa Pellegrino. But the rest of the duck will be for throwing away. https://www.food.com/recipe/authentic-chinese-5-spice-peking-duck-349125 Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. P.S. This was better food than I had a couple of months ago in Bangkok! How To Get Crispy Duck Skin. If you just want the crispy skin, do it by all means–it will be super crispy! 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! They use a fork to push the food onto a long-handled round-bowl spoon and eat from that. With zingy Asian flavours; rest assured you won't be disappointed. This crispy skin duck fit the "I'm indulging myself to the nth degree this year" criteria. Add to List. 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. To cook duck, you need a super hot oven (250 C) to get the fat melting, then a cooler one to cook the meat (170). Mains were Crispy Duck, Beef Pad Thai, Spicy Eggplant, and Goong Ob Woosen. you won't be sorry. https://www.lovefood.com/recipes/59749/crispy-aromatic-duck-recipe What a pure taste treat for me. Roast duck, breast side up, 45 minutes, then remove from oven. Paul Niddrie has has created a recipe for a Crispy Glazed Duck crown. https://www.recipetineats.com/duck-fat-potatoes-crispiest-best-roast-potatoes Thai people do not use chopsticks! No, I agree with Doug–this is a stupid recipe! Both dogs give it two paws up as well. Put the star anise, garlic, ginger and spring onions into the cavity. Dry the duck crown thoroughly. Move the duck crown to an oven proof dish. Save to Recipe Box Print Add Private Note Saved Add to List. All the portions were very ample and perfectly spiced. Go. 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.