디시인사이드

1) Duck roasts found online are broadly divided into two styles: the classic roast, which is simply grilled, and the honey-glazed roast, which was inspired by Peking duck and developed into a signature dish at Eleven Madison Park (EMP). While there are various approaches to the second style, I tried following the method of h woo, a cooking creator who primarily covers fine dining recipes. To briefly summarize h woo's recipe, a glaze made by reducing apple juice and honey is applied to a Peking duck that has been dry-aged for two weeks, then it is roasted in an oven for the first time. Afterward, spices are applied to the skin, and it is roasted once more to create a deep caramelization and finish the dish.

2) First, I used a 2.2kg refrigerated Juwonsan duck. I trimmed it into a duck crown by removing the legs, wings, backbone, and wishbone—which are quite bothersome when roasting or trimming the breast meat if left intact. Afterward, I repeated the process of blanching in boiling water and cooling in ice water twice; This shrinks the skin to accelerate drying and achieves a crispier texture during roasting. Finally, after thoroughly removing the moisture, I dried it in the refrigerator for three days using a mini fan.

3) Appearance after drying for 3 days. Similar to H Woo's method, scoring (cuts to allow subcutaneous fat to melt and drain out during baking) was applied only to one side. Instead, several small holes were poked with tweezers on the opposite side to allow some fat to drain out as well.

4) The sauce was made by simmering together port wine, wild berries, and duck jus made from roasted offal from the preparation process.

5) Intermediate view of the duck during the initial cooking stage.

6) Bake and coat with spices (lavender flower, cumin seed, coriander seed, Sichuan pepper).

7) Second Roast Process