Making sweet-skinned duck is completely opposite to roasting chicken.
For roasted chicken, the more tender it is to the point it can't be lifted out from the marinade, the tastier the chicken is.
However, sweet-skinned duck needs to maintain a chewy texture, as Dai Jianli said, the quality of duck meat is actually about the firmness of the duck meat.
The slower the duck grows, the firmer the meat, requiring more time during marination.
On the contrary, those fast-growing ducks raised on feed have softer meat and cook through with just a short boiling time, so the marination time should be reduced.
The duck that is taken out should first be rinsed with marinade to remove impurities.
Hang it up to dry a bit, and once the surface is dry, coat it with a layer of syrup, and continue to hang it.
This way, after deep-frying, the duck skin will have a better texture and color.
