Uploaded on Apr 13, 2012
Skins…never expected I’d eat them one day….but turns out it’s nothing like I imagined. Toasted well with hang furnace, they taste crunchy and kind of creamy. Ducks hold abundant body fat under their skin, that’s why they never catch cold. Rotating, homogeneous spread heating brings out the fat and gives the skin golden, shining look. The head and wings are also tasty, I don’t want to get fat in no ways, that’s why I just took small pieces, call me idiot!! By the way, I’m not a fan of the meat rolls, but my son loves them.