date:Mar 11, 2014
e inflated with air before leaving the farm factory, to separate the duck skin, he says through a translator, describing the beginning of a process to make sure the skin is really crisp and loose. The ducks get a hot bath on arrival at the restaurant, and then they are sugar-coated, to enhance both flavor and the color after roasting.
Li says his sauce recipe is a secret, but he shares a key ingredient: Chinese dates. We use date wood to roast the ducks, he says, so adding dates to the sauce c