A touchstone for a beautifully executed whole roast duck lies in its skin. Particularly, it has to be crispy and ooze fat when bitten into. Yet, roasting a duck to this point can be pretty difficult, ...

Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a ... the duck for 8–12 minutes until crispy (if you are using two duck halves ...

Cook the duck for 8 minutes on this side, until most of the fat has run out from under the skin and the skin is crisp and golden. Spoon away most of the excess fat. Turn the duck over, then cook ...

This tasty dish is composed of roasted duck, with crispy skin, served with pancakes, sweet bean paste, cucumber and scallions. Diners wrap the duck and other ingredients into the pancake and eat.