just wondering if anyone had an EASY receipe for chinese crispy duck?
i usually steam mine for 2 hrs then cooled slightly take meat off the carcass then wok hot oil and chinese 5 spice
fancied summit more authentic...
i have a teal and a wigeon as well as the 2 mallard for crispy duck
any advice or simple ideas for the wigeon & teal? ive heard wigeon can be bit strong / "marshy"
how do counteract it?
ive never roasted ducks before so unsure of times or temps...
paul / sauer