In article >, "brian"
> wrote:

> Good morning all,
>
> I'm from Hamilton and have lived and ate BBQ Duck in Calgary, Montreal,
> Vancouver and TO.
>
> One thing about the way this duck is prepared is that no matter where I've
> ordered it, it's always deliciously the same! I love the consistency of
> this bird.
>
> Question, do you know where I can find a authentic recipe for this duck?
> I've been looking online and I'm seeing some recipes that call for the
> boiling of the duck prior to the marinating and cooking process. One
> gentleman who posted a thread to a previous post said that they fill the
> cavity with the marinade, which makes sense as you get a very intense
> flavour of the marinade when you get to the rib portions of the duck or the
> pope's nose.
>
> I saw an Iron Chef America episode where this amazing Chinese-American
> contemporary chef who's name escapes me at the moment (I've seen him on PBS
> cooking shows before) did a BBQ Duck. The strange part of his process was
> he had an air compressor and used that to blow up the duck like a balloon,
> thereby separating the skin from the meat prior to the marinating process.
> I was just wondering about the validity of this type of mis en place?
>
> If anyone can help I would be appreciated as I'm just looking for an
> authentic recipe to try.
>
> Thank you in advance,
> Brian

That was Ming Tsai doing his Peking Duck recipe.