Saw duck in the supermarket and the thought went to crispy roast duck instantly. Preparing in the traditional way to get the skin as dry as possible. First pouring boiling water over the skin, wipe dry then season meat with mixture of salt, miso, 5 spices powder, pepper and sugar. Brush vodka on skin that helps to draw moisture out, lay on rack and dry in the fridge for 2 days.
Set on rotisserie to turn next to fire, with a tray of potatoes and veg below to catch dripping fat. Roast until skin brown and meat cooked through, around 1.5 hrs.
Skin is very crispy and most fat is rendered out. It is unfortunate that Irish duck is very meaty but lacking exercise, dry meat with not much flavour and colour.
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