just ready for the off...
Every so often the rendered fat needs draining off (and keeping for roasting potatoes) to allow the air to get to the skin as much as possible.
2.5 hours later. That skin is crispy!
Once the duck is tender enough to pull apart, I will do so. And I'm going to serve it with a hoisin kind of sauce, with shredded cucumber and spring onion. I'd love to serve it in little steamed pancakes, but I haven't found any to buy (I totally forgot when we were in Auckland last week- I was even at an Asian supermarket) so I'm going to use Iceberg lettuce leaves instead.
I've a little salad left over from last night- carrot, cucumber and toasted sesame seeds and peanuts with a sweet and sour dressing, so I might rejuvenate it and serve that with the duck. We won't need anything else and I may even get a duck stock out of the bones!
shreddy, ready and delicious!