I don't run a BBQ shop (it'd be pretty awesome if I did one day).
I'm not expert on this.
I
know some of you have BBQ shop experience.
For those in the know, can you please tell me,
Does your average local HK-style BBQ shop actually:
1. Bathe their ducks in a hot bath
2. Coat them with the soy/maltose mixture
3. Leave them to dry overnight to allow for the formation of a pellicle
https://en.wikipedia.org/wiki/Pellicle_(cooking)
before roasting?
My suspicion is that most places skip Steps 1 and 3.
And just go straight from raw duck -> paint -> roast?
Maybe?
I suspect this is the reason the skin you see on most BBQ duck is uneven and sorta bleh looking in color.
iunno.
Probably one of those care and attention thingys Vancouverites just don't get used to seeing commonly?
DSC_2965-MOTION.jpg
This is what I mean by an even skin color.
and yes, 1st attempt
and yes. Just following youtube instructions.