Peking style duck

I do duck a couple times a year. A month ago, on a whim, I spatch'd one, and the quick cook left too much semi-rubbery skin. Came across a method for Peking style duck from Serious Eats. The fellow said that the skin didn't need to be inflated away from the meat. And that beer can roasting was OK instead of the usual hang by the neck.

So I gave it a try. I had plenty of time, so after I pulled the skin and fat away, I left the bird in the fridge for 24 hours. Then scalded it w. boiling water, dried, and glazed a few times. Traditionally, maltose is used in the glaze, and I couldn't find any locally. I sub'd a dilute blend of honey and pale corn syrup w. dark soy sauce. I couldn't find my bag of Szechuan pepper, so instead of 5-spice on the glaze, I had 4-spice w. some ginger. Then dried the bird another day.

Onto the Egg, dome 350F, no smoke wood, vertical roaster on a drip pan. Was distracted, and when I checked the bird at 75 min, found the breast temp was already 180. I had intended to ramp the temp up to 450+ for at least 15 min, but I figured I would ruin the meat.

So the skin turned out OK. Very flavorful, but crispy in only some places, and a bit too much fat left. The meat was moist, and the boiling fat in the pan got some flavor into the birds cavity. Better next time