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@dancing james
Have just started prepping duck
Used my tubeless tyre inflating pump to blow the duck skins loose from the flesh. (frustratingly only realised i had bought duck crowns, not entire birds when i opened the packet).
Have now heated up rice syrup, soy sauce, lemon and star anise with some water. The ducks have been immersed in the boiling fluid and the skins have tightened up. Now reducing the fluid to make a more concentrated glaze to spoon over the ducks while the skin dries up over the next couple of days in the fridge.
Pic is of the ducks post immersion, skin has tightened back up.
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