All the portions were very ample and perfectly spiced. This was better food than I had a couple of months ago in Bangkok! Paul Niddrie has has created a recipe for a Crispy Glazed Duck crown. What a pure taste treat for me. Dry the duck crown thoroughly. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper. Mains were Crispy Duck, Beef Pad Thai, Spicy Eggplant, and Goong Ob Woosen. If you just want the crispy skin, do it by all means–it will be super crispy! By Melissa Pellegrino. Add to List. you won't be sorry. To cook duck, you need a super hot oven (250 C) to get the fat melting, then a cooler one to cook the meat (170). P.S. Save to Recipe Box Print Add Private Note Saved Add to List. Both dogs give it two paws up as well. With zingy Asian flavours; rest assured you won't be disappointed. Roast duck, breast side up, 45 minutes, then remove from oven. https://www.lovefood.com/recipes/59749/crispy-aromatic-duck-recipe They use a fork to push the food onto a long-handled round-bowl spoon and eat from that. https://www.recipetineats.com/duck-fat-potatoes-crispiest-best-roast-potatoes Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. https://www.food.com/recipe/authentic-chinese-5-spice-peking-duck-349125 But the rest of the duck will be for throwing away. Thai people do not use chopsticks! Step One: With a sharp knife, cut a diamond-shaped cross-hatch pattern through the skin into the fat, making sure not to cut into the flesh. How To Get Crispy Duck Skin. Go. Move the duck crown to an oven proof dish. No, I agree with Doug–this is a stupid recipe! Heat oil in a pan until smoking hot the fry the duck crown in the ready heated pan until the skin is well browned and crispy – even a little burnt! 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