http://www.aussiebbq.info/wp/bbq-adventure-roasted-duck-crispy-skin/ BBQ's Down-Under (The wonderful world of BBQ-ing and Grilling in Australia) Fri, 03 Feb 2012 07:54:25 +0000 hourly 1 http://wordpress.org/?v=3304 http://www.aussiebbq.info/wp/bbq-adventure-roasted-duck-crispy-skin/comment-page-1/#comment-4257 Bob Standen Thu, 01 Apr 2010 00:26:57 +0000 http://www.aussiebbq.info/wp/?p=25#comment-4257 Hi, I'm cooking a duck in a charcol Webber this Good Friday. I too have been searching for a crispy skin. So far I've found out that the skin only is to be pierced all over, not the meat. Then it's to be dipped 3 times into boiling water for 1 minute each dip, bring it back to the boil each time. Then patted dry and placed uncovered into the fridge to dry for 3 hours or overnight. The Webber has to be very hot. The skin is then rubbed with light oil(peanut, olive) and salted all over. The bird is placed into the Webber and left to cook on high heat for 2 hours. Remove let rest and serve. Anyway that's what I'm going to do, wish me luck. Hi, I’m cooking a duck in a charcol Webber this Good Friday. I too have been searching for a crispy skin. So far I’ve found out that the skin only is to be pierced all over, not the meat. Then it’s to be dipped 3 times into boiling water for 1 minute each dip, bring it back to the boil each time. Then patted dry and placed uncovered into the fridge to dry for 3 hours or overnight. The Webber has to be very hot. The skin is then rubbed with light oil(peanut, olive) and salted all over. The bird is placed into the Webber and left to cook on high heat for 2 hours. Remove let rest and serve. Anyway that’s what I’m going to do, wish me luck.

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