Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Getting the skin of a roast duck to crisp and gloss the way Chinese restaurants do demands special techniques. One of the most important is to inflate the skin away from the subcutaneous fat and, in order to do so, you need a duck with its neck on because otherwise making an airtight seal is impossible. The skin is separated from the flesh using a bicycle pump fitted with a football inflater.