Pékin duck - separating the skin

Hi guys! I was thinking of attempting the Pékin duck but have no access to an air compressor. Has anyone tried using a whipping siphon charged only with gas to substitute this? If yes, should nitrous oxide or CO2 be used? Would really appreciate any feedback if you've experimented with this. Thanks!

Dominic from Singapore

Find more posts tagged with

Recipes Q's

Comments

brian_martin2001

In the recipe, in the second paragraph of Step 6, they give 3 methods of a way to inflate the skin to separate it from the rest of the carcass. One of those is using a whipping siphon. It really won't make a difference what gas you use, whatever you happen to have on hand. The gas is going to dissipate into the surrounding air.The only needed thing is the pressure, which is why the gas type doesn't matter. Good luck!

tshewman

You can use a whipping siphon (No2) but be careful with the tip as it can easily put a whole in the skin. The other alternative is to wear gloves and do it with your hands/fingers. You can combine the above - Use hands then blow air using siphon (I did this with chicken) and all have worked, but for home cooking I still only do the hand/finger skin release. For duck or goose, I tend to break it down. FWIW

Don_Seils_676211

I have a recipe for it that assumes a duck with most of the neck intact. One simply ties off the neck and uses a straw to exhale air under the skin. It helps break down the adhesions to massage the duck all over and then work the fingers under the skin as much as possible from the posterior end. It is then coated with a mixture of butter and honey and hung for a day or two to air dry. When cooked and finished, the fat inside the duick renders out and leaves an incredible crispy skin that is to die for!