Peking Lemon Duck

I have never considered myself chauvinistic but I firmly believe that no one cooks duck as well as the Chinese. What can be more wondrous than to bite into a crackling skin of a tempting, deep-mahogany colour and moist, rich duck meat? the secret is two-fold: first, the skin is separated from the fat when air is forced into it through the neck by blowing through a straw or with a bicycle pump. Later, when the duck is roasting, the fat melts away while the skin crisps separately.

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