From rowdy Donald and Daffy Duck on TV to the cute yellow rubber duck you used to play in the bathtub, you cannot deny this familiar bird has long since been a part of our life. Aside from pop-culture influence, let’s not forget how tasty it is, particularly the ones we call ‘roast duck’. Like the roasted counterparts of chicken, char siew as well as siew yuk, this is one of the more popular meat varieties in Chinese cuisine. In Malaysia alone, you can easily spot them in Chinese stalls, cafés and restaurants, and some special occasions such as wedding dinner. But not every palate is accustomed to the taste of roast duck, especially if it ends up too gamey upon the first bite. Of course, a well-prepared version can result into a scrumptious meal if it fulfills the two simple criteria – it has crispy skin on the outside and tender meat on the inside.
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