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Sep 7, 2007 01:47 PM

Duck with Crispy Skin?

I can't decide between the Saveur 5 hour duck or the steam, then roast method. Which method would yield the crispest skin? And I can't seem to find the actual Saveur recipe (found a link on the forums but it didn't work), does anyone remember the recipe?

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  1. The recipe is published in The 150 Best American Recipes. I haven't tried it yet, but it looks awesome. Here is a link:

    1. I've tried the 5-hour (or more accurately, my husband has) It's STUPENDOUSLY crispy - but it really needs some kind of sauce or just a condiment (some Hoisin sauce...) Here's a link - it's still there but not searchable -

      1. I found that the secret ingredient to getting great crispy skin on peking duck is maltose! Just heat it up with a bit of vinegar just to thin it out and baste at the very end. Don't do it before, as it will get in the way of rendering out the fat. You can find maltose at Asian markets. It gives the skin a beautiful brown glass-like finish that you get in professional restaurants. The great thing about the substance is that it's like hard candy when it cools, so it will actually help get a crisper skin. Do NOT substitute with honey as seen in other recipes. I think it makes all the difference in the world, especially visually.

        1. I've seen "the big buys" on "tv" (so you know its true) use a bicycle pump or even a car air compressor to blow up, under the skin, and make it puffy before cooking as to separate the skin pre-cooking