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tell me something time consuming and exotic to do with the duck i have in my fridge, please. not confit.

― 333333333333 (33333), Saturday, 22 July 2006 04:40 (twenty years ago)

two fat, raw, beautiful ducks.

― 333333333333 (33333), Saturday, 22 July 2006 04:41 (twenty years ago)

Peking duck - hang them outside for at least 24 hours, steam, then roast.

― Jaq (Jaq), Saturday, 22 July 2006 11:23 (twenty years ago)

Here: This one is more labor-intensive and detailed. I would ladle longer, since the point is to render the fat just under the skin.

― Jaq (Jaq), Saturday, 22 July 2006 13:33 (twenty years ago)


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