Help to make smoked paper-skin duck breast

[dujpron]

Hello
i got some problem with duck part
i want to make Cantonese-style roasted duck but whole-duck too much for me and i have only small oven so i try to use thigh or breast only

 Problem is i cant make layer of fat underneath the skin melt down,
whole-duck recipe roasting duck at medium-high temp with 2-4 hours
but bcuz i use only duck part if i do that the meat-side with dry out

my work is
1.use finger separate skin and meat (still intact end-part),stripes diamond pattern
2.brine duck part for 1-2 hour (with salt,sugar,water,soysauce,ginger,garlic)
3.boil water with distill vinegar,honey,red coloring then pour over skin-side ,skin tighten up
4.rub with baking powder, uncover in fridge to dry the skin 
5.1 first time i roasted with convection oven 140 c, still fatty skin
5.2 second,used aluminum foil wrapped all over meat-part ,uncover the skin-part in fridge 48 hours,roasted, not better than first one,skin still thick  but cracking (skin too dry?)

pls give me some suggestion for this

i have only 2 breast to test

thx

 

[daveomak]

Slit the skin....   place duck part on rack in roaster.. place water in roaster...   steam the duck until all that fat has rendered... usually an hour for a whole duck....   then place the duck part in a very hot oven until skin is crisp....

I don't recall but you may have to salt the skin at the start of the process.....   Bride makes the best duck...  she's not here to tell me how she does it.....

 

[dujpron]

thx so much

but i wonder

puting water in roaster to help meat moist or help easier rendering?

i will try steam brined breast about 40 min then rest ,maybe use fan to dry the skin after that will broil in convection oven to crisp skin,what do you think?

 

[daveomak]

 place duck part on rack in roaster.. place water in roaster...   steam the duck until all that fat has rendered...