Chinese-style Roast Duck

Roberto_San_Luis_146885

I was wondering if anyone has attempted to make Chinese-style Roast Duck (standard roast duck or "barbecue" duck, not Peking Duck) using sous vide method. Traditional roast duck involves marinating, air drying in the fridge, separating skin from meat through blowing, roasting and glazing. Does sous vide elminate the air drying? I'm guessing brining/marinating, sous vide cooking, then rotisserie or frying. What do you all think? Is it possible, or is this just a quacky idea.

tshewman

The closest I've come is using chicken via the CS poached chicken. Brined, air dried, separated the skin using finger method (before brine and air dry), poached, chilled in freezer, finished in oven at highest temp. It was "good" but I didn't get the crispy skin one would hope for from a duck (where there would be allot more fat to render). See Heston's ISOP https://www.youtube.com/watch?v=VN2snMPi3sc You'll see Chris doing a straw VO2Max session. :-) If you choose that option, personally, I would recommend binder clips to hold the skin down. Easier than sewing and quicker :-) If you try the whole bird, I can't help but to wonder if pouring LN2 over it before the final cook wouldn't crisp up he skin. My recent trial with the smoked chicken, I did that and it was the crispiest skin I've ever had.