3

I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only.

My problem is I can't make the layer of fat underneath the skin melt down. With a whole-duck recipe you roast the duck at medium-high temp for 2-4 hours, but because I use only part of the duck, if I do that the meat-side will dry out.

Here is what I tried:

  1. Using fingers, separate skin and meat (still intact end-part), stripes diamond pattern

  2. Brine duck part for 1-2 hour (with salt, sugar, water, soy sauce, ginger, garlic)

  3. Boil water with distilled vinegar, honey, red coloring then pour over skin-side, skin tighten up

  4. Rub with baking powder, uncover in fridge to dry the skin

  5. I tried this step two ways:

    • first time I roasted with convection oven 140 c, still fatty skin

    • second,used aluminum foil wrapped all over meat-part, uncover the skin-part in fridge 48 hours, roasted, not better than first one, skin still thick but cracking (skin too dry?)

How can I get the skin to be thin and the fat to melt?

  • Does your oven have a setting for top heat only? It may be called 'broil' or 'grill'. You typically use them at high heat, but you can often set a lower temperature as well. My only other thought is to put something in with it to help insulate the bottom or otherwise regulate the temperature (eg, setting it in a pan with a bit of liquid in it ... but you'll want to put in something so it's not actually sitting against the bottom of the pan ... a few carrots generally works). – Joe Aug 10 '16 at 15:00
  • If you can get the fat to melt the meat shouldn't dry out. I used to cook duck under the grill on the grid of a grill pan with new potatoes underneath, which then roast in the duck fat. This didn't take all that long. You might need to slow it down a little from what I did. – Chris H Aug 10 '16 at 15:06
  • i have 2 ovens convection one only top heat and another can do top only and top-bottom heat So from suggestion above i should place carrot or potato in the small tray or rack?(which one?? so fat can drip out?) and place brined duck breast on carrot/potato directly? – Miii Aug 10 '16 at 16:00
1

The secret is in varying the temperature. Toss the pieces in baking powder or corn starch and fine salt, with or without other dry seasonings. In a non-convection oven, bake first at 120°C/250°F for 30 minutes to melt the fat and thin the skin layer, then at 220°C/425°F for 40 to 45 minutes to "crispy it up."

Your Answer

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Not the answer you're looking for? Browse other questions tagged or ask your own question.