Steps to getting crispy Peking duck skin:
- use bike pump to pump air between the skin the muscle. Use openings near the neck. Try a few openings to make sure the skin all around is loosened up.
- Prop up the duck on a glass bottle and set in a roasting pan. Pour boiling water all over to tighten the skin
- Pluck any remaining feather
- Mix honey, vinegar and a little water. Brush all over the skin. Let dry for an hour. Repeat at least 2 more times.
- Dry overnight in a cold garage with a fan.
- Place a heat proof object such as a ramekin in the cavity and then prop up the bird with an Angel food cake tube pan insert. Place in a roasting pan. Roast at the lowest rack at 450F for 15 minutes. Lower temperature to 350F and roast 12 minutes per pound. Rotate the bird frequently to get even browning.
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