Dinner thread?

[Beaker]

This is kiwi version of BEIJING DUCK, I assume you have tried it before at restaurant. But it seemed you missed one step which is injecting air under the skin. The meat still raw, so I guess you did `t put any sauces inside the carcass.

Yes had Peking duck many times in Beijing and elsewhere.
Certainly one of my favorite foods, this is without blowing the skin, but drying for 24 hours, after basting. I don't have a charcoal fired oven to cook it, but it comes out close to a Da Dong taste.
And my cutting isn't as good...

[Black Rabbit]

Yes had Peking duck many times in Beijing and elsewhere.
Certainly one of my favorite foods, this is without blowing the skin, but drying for 24 hours, after basting. I don't have a charcoal fired oven to cook it, but it comes out close to a Da Dong taste.
And my cutting isn't as good...

Since I sew your picture yesterday, then I ordered a Peking Duck, I never tried Da Dong but people say it `s good, I am sure about it but the price is much more than others. Cooking is like shooting, if we keep doing it then we will develop our skills quickly. For slicing duck, you will need a wider blade say up to 5cm, and the length is up to one foot.