Originally Posted by
corky
I have cooked duck at home and it can be tricky. Other than buying duck confit (which is really already cooked and just needs heating) I leave duck to the restaurants. I have made peking duck...it is very hard for this home cook to get the crispy skin. It must be dried out for a while and I don't have anywhere to hang a duck or don't want to give up the refrigerator space. Too much trouble IMO.
I had a look at doing a Peking duck but it was just way too fiddly. I think I could get the skin to sort of 80% of what Peking duck is with minimal work and that should be enough to get a duck pancake. For home cooking that's fine by me. I did an experiment with a chicken a few months ago to see how dry I could get the skin while keeping the insides moist and it came out really well. Maybe I'll try with a duck next time!