Cooking a whole duck felt like an upgrade from cooking a whole chicken. I finally get the hang of both. Never in my wildest dream could I imagine I will be chopping a whole chicken or duck. But, it was actually so much fun to do it. The best part was that the chicken and duck was not overcooked, the meat was still juicy and the flavour was just right. It is also a marvellous feeling to know if I ever craved for teochew duck or hainanese chicken rice, I could just make it myself. Then, I don't have to worry about getting miserable slices of meat too from restaurants.
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