Is he deep-frying it ala what they do at the Chinese resturants?
I cook duck legs quite a bit, well, at least once every couple of months, and the trick to getting them crispy (with suculent meat) is to score the fat, salt it, seal it, bake it... but when you do bake it, loads of fat will leak out, empty it out every 15 minutes or soo.
( G/PP 💩💩💩💩💩&#128, Fri 19 Mar 2010, 11:11, 3 replies, latest was 16 years ago)

Nah, boiling then something then roasting I think, I haven't read the recipe yet.

(PsychoChomp, Fri 19 Mar 2010, 11:13, Reply)

when i've done crispy peking duck
I've done the pour boiling water over it method, then dry it out and glaze it with honey and soy repeatedly, then roast the hell out of it.

it's worked rather well each time.

making the pancakes is good too.
( Vipros. clever got me this far, then tricky got me in, Fri 19 Mar 2010, 11:18, Reply)

then
keep the duck fat for roast potatoes
(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Fri 19 Mar 2010, 11:41, Reply)

Yeah', don't waste it, but don't let the duck sit in it.

( G/PP 💩💩💩💩💩&#128, Fri 19 Mar 2010, 11:50, Reply)

you should really cook a duck on a rack above the bottom of the roasting tin
so that doesn't happen
( Vipros. clever got me this far, then tricky got me in, Fri 19 Mar 2010, 11:54, Reply)