Roast duck

First attempt this year to have crispy roast duck. The bird is seasoned and skin treated with boiling water, vinegar honey wash and dried in the fridge for 3 days. 

Unfortunately, the coal is far too hot and the skin is burnt before the meat is barely cooked, need to work on it again. 

The meat is super delicious inside. The left behind goes into next day’s lunch of runner bean and savoury herb soup.