I don't know what I'm doing.
I have no idea how Chinese make this taste so great.
And I haven't a clue what to do with the package of orange sauce they stuff inside this thing.
Oh?
Deliciousness comes by deeper shades?
We'll be the judge of that.
It's tough.
And I am so tired of tough chicken and duck.
Therefore I must overcook it.
Well beyond all recommendations.
So don't follow what I do here. Because I just flatly don't know how to pull this off. I'd never think about serving this at a party. Not until I learn what's going on.
Cutting this thing up was a disaster. Its stupid little short duck legs that show are actually a lot longer inside the cavity. And how this thing ever gets off the ground and flies when alive is beyond my comprehension. It's heavier than its silly little wings can lift by appearances. They must get terribly tired flying around up there.
Its taste is almost gamey, but not quite. I can see children not liking it at all. Whatever flavor imparted onto it must be rather strong. And I did a lot of chewing and tearing without that much reward for the effort.
I put the rest back into the oven and doubled the time. Perhaps complete torrefaction is the Chinese key to success.
I should mention, I looked for real olive oil. My best bet would be a small jar from California. The type that I found comes in a black bottle, and it really is very good. Much better than anything I've used before. The difference is noticeable. And that combined with rice vinegar in equal portions makes a fine salad dressing. Pure. Simple. Unadulterated. And sweet. I found best to drizzle from a spoon instead of trying to block flow from the bottle with a finger. How gross. And the side benefit is knowing the precise measurements, here, if you can believe it, two tablespoons each. That's not the ratio of oil/vinegar you read in recipes, but that's what works for me with gentle rice vinegar.
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