CS's Pekin Duck Recipe

Van_DeKraken_326426

I'm not a premium member here on ChefSteps, but I would really like to try their Pekin Duck recipe. I believe I could simply figure out the amounts of each ingredient (which are already shown in their demonstration video). Are there any things to take note of when making the duck? Also, I don't have an air conpressor, so I'll have to use my fingers to release the skin of the meat. Any other suggestions to separating those two more easily? Thanks.

tshewman

The finger method would work to a degree, but you could also try an isi/whipping siphon. The other thing you "could" do is stuff the cavity with a towel and blanch, then season the cavity (might make blanching easier). For the $20 premium recipe, I think you'll get your $$ back pretty quick.