Cantonese Roast Duck

Chef Woo Can knows what everyone will say when duck is mentioned. Oily and fatty,but in French cuisine they cook duck leg in duck fat as in duck confit. How is that acceptable but Chinese style its sort of shunned.
If I have the pleasure demonstrating a cooking class at your home, I will bring a roast duck so you can try some and find out how delicious it truly is.
Watch this video on how its prepared. It just makes my mouth water. It's tender, juicy, flavorful and crispy. The heck with duck a la orange.
​Add a little duck sauce and viola! 
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