What You Need to Know
Involves air-pumping to separate skin from flesh, scalding to tighten skin proteins, maltose glaze polymerization, and hung roasting with fruitwood smoke. Key reactions include the Maillard reaction (140-165°C) and pyrolysis (>180°C) for skin crispness, plus collagen-to-gelatin conversion (60-70°C) in the meat.
The signature crispness comes from days of air-drying followed by high-heat roasting where the skin essentially fries in its own rendered fat. Traditional preparation involves inflating the duck with air to separate skin from muscle, allowing even heat distribution and maximum crispness without overcooking the meat.
Key Parameters
Temperature
°C - °C
Time
50-60 min at proper temp
40 min (modern convection ovens) - 90 min (traditional wood-fired)
Equipment
Steps
- 1.
undefined
- 2.