roasted.duck

this is probably the first and the last time of roasting a duck at home, said the cantonese chef at home.

 it's been an experience to hot bath the duck a night before and then marinate the innard the next morning, giving the duck enough time to absorb the flavors...

 and then get it roasted gentle and rotating every 15 min to get the even color

 and you failed big time when come to chopping the duck. you didn't have the right knife at home to do this

despite the presentation, your little customer is happy with the roasted duck ^^. the duck itself is tender and moist, you find it lack a tad of saltiness but that aside, it's a very tasty home roast duck. a great learning experience, but been there, seen it, done that and move on.... simply just too time consuming and a tad tedious to clean the dirty oven, and that's reality!