Salt the duck, dry, then stretch skin from the meat, then baste with boiling water, dry, brush with mixture of maltose/vinegar/water, dry, brush again, dry in fridge for 2 more days. Stuff cavity and roast. A lot of work.. but so good! fat rendered beautifully. Skin was crispy like glass.   submitted by   /u/oyismyboy [link]   [comments]