Prepped this duck Cantonese style early this morning, but not the spice. Pick the skin, scald it in boiling water, salt it...then the tie string around the neck fat and hand it in the fridge for 10 hours. I remove everything from the bottom door shelf and hang it by the string to the shelves above.
Then roast 250 for 2hr, then remove drain and save the fat, then about 1 hr at 400
... and roast potatoes with half stick butter, 1/2 cup duck fat.
Does the skin get crispy in that recipe?