Three days for a lacquered duck
Drying, lacquering, roasting in the hanging oven: the chef recounts every step of the house signature, right up to the carving at the table.
By Pushkar Singh Nayal · Saturday, October 3, 2026 · 8 min read
Lacquered duck is not prepared on the day it is served. Between the duck's arrival in the kitchen and the carving before you, three days go by: three days of repeated gestures, patience and watchful care.
Day 1 · Drying
The skin is separated from the flesh and scalded, then the duck is hung in a ventilated cold room. This drying is what will give, in the oven, a thin and crisp skin.
Day 2 · Lacquering
With a brush, the duck receives a maltose and vinegar glaze twice during the day. The colour of the skin, from honey to mahogany, is decided here.
« [Quote from the chef.] »
Day 3 · The oven and the carving
The duck roasts hanging, in the dry heat of the oven. Then comes the carving at the table: the skin first, served with thin pancakes and hoisin sauce, then the meat, and finally a clear broth drawn from the carcass.
