I am trying to get the ideal crispness of the Poulet de Bresse. At the same time, I realize that the skin once blanched is taught and cannot absorb color. True the coloring would normally during the cooking process but this requires a higher finishing temperature for browning.
The blanching process is used to tighten up the pores, facilitating a better drying and crisping process. But after some research I discovered an article on Ken Hom, a 1986 celebrity chef cookbook, who authored Ken Hom’s Chinese Cookery.
He simmers the following for 20 minutes:
3 tablespoons honey
3 tablespoons dark soy sauce
1 lemon, sliced 1/4 inch thick
2/3 cup Shaoxing rice wine
4 cups water
He instructs you to ladle the mixture over the duck, as if to bathe it. You put the blown up duck (not scalded) on a baking sheet. Then you ladle the hot seasoning liquid over the duck. With each progressive coating, the duck should duck get darker and its skin tightened.
You must log in to post a comment.