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Roast duck. Pour boiling mixture of water, honey, and soy sauce over duck. Hang duck to dry, with a fan, for 24-48 hours. I hung it in my basement. Then stick a needle (like for basketball) into the skin and inflate skin with bicycle pump. Skinny duck looks like a blimp. Paint with a mixture of hoisin sauce and mirin, roast about 1 hour, glazing with the hoisin/mirin, until skin is crisp.
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That is basically the way they do it in the famous roast duck restaurants in Beijing... Any openings in the skin are closed... sometime sewn closed...
The duck is inflated to separate the skin from muscle...In one famous Beijing duck house they use a large straw inserted into the ducks butt to drain the rendered fat. The duck is sometimes steamed, but usually par boiled in an aromatic mixture..
Then roast in a wood fired oven..
Cel phone pics...
My wife told me this restaurant in Beijing is "the most famous"... so many places in China claim that
Duck hanging before roasting..
You can see the straws used to drain the fat..
Carved table side
Wifey with roast duck at another restaurant in Wangjing, Chaoyang,Beijing
I love a good roast duck... I live on Long Island... we have bountiful wild duck, and a bunch of duck farms....
