Almost everyone who has been to any Chinatown in the US or any country outside of China has seen those roasted ducks hanging in the Glass showcase.  This version of roast duck originated from southern China, or specifically the Hong Kong region.  I am not specifically clear where it originated, but it is one of the popular dishes ordered.  It is one of the items that people who didn’t have time or want to cook themselves bring to a potluck party.  Recently, I was at a friend’s potluck gathering and not one but two guests brought the roast ducks from the same restaurant!

My wife has been asking me to make roast duck for a long time.  I was hesitant due to the long preparation time and the roasting process.  The air-drying process, which occurs before roasting in the oven, takes 24 hours or more for the home cook. Most home cooks use fans to speed up the process, but it still takes around 24 hours, depending on the temperature. Another reason is finding the right recipe that I feel comfortable with.

A few months ago, I finally relented to my wife’s request and started researching and searching the web for a recipe.  One of the things I usually do when searching for recipes to compare the ingredients used in each recipe for commonality in ingredients used.  From there, I will look for one with clear instructions from the authors. To me, if you are willing to share your recipes, it is only fair to share the entire process and not hold back any tips or tricks.  If the authors feels that they should be paid, make it clear up front.

So I found one that I felt comfortable with. It had clear step-by-step instructions that were presented for the audience to follow. As I was researching the roast duck recipes, I was trying to come up with an alternative to the air-drying process. The idea of leaving the duck to dry on the Kitchen counter for a couple of days does not sound appealing to me.  Then an idea popped up! I have a dehydrator that I used to make pork jerky sitting around, why don’t I use it. If it works, it would cut down on the drying time and be more hygienic 

The recipe I selected is titled  HomeCook Cantonese Roast Duck by Ling’s Cooking Escapades.