First time making roast duck. I love duck and usually pay around $25-$30 for one and usually it's cold when it gets home (with the pandemic). With the help with YouTube and a little research, I have recreated something restaurant-worthy. I do not have a air compressor to separate the skin but that'll be in the future. I am just happy the result was amazing. Any tips would be appreciated.
That looks amazing - I hope you have leftovers to share?
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