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| Aylesbury organic duck |
These are Aylesbury duck , an old variety popular in UK in the old days, each around 3kg, with much thicker breast meat than those used in Hong Kong. I tried the first one with the belly open and the second one sewed up to see the difference. Prefer the sewed up method as the meat is more moist.
Roast organic Aylesbury duck Roast organic Aylesbury duck Roast organic Aylesbury duck
Key is to keep the charcoal at the very outer edge, hold temperature at 180˚C
so that the skin does not brown too fast and the meat can be cooked to pink, round
an hour.
I even saved the oil for use in cooking, a lovely mild smoky aroma.
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