Would a “black” duck still be Peking?

I was on a mission to achieve the impossible, making Peking duck in 1 day. I spent endless hours in the kitchen, babying that bird; scalding, seasoning, drying, blasting the air compressor for the skin separation… well,until i got distracted and started do dishes and tidying up for the big feast when my bird got burned! Back to the Jn test kitchen this morning so while that is happening enjoy this little video. Note: Try to ignore the fan, which is keeping the fire alarm from going off. LOL

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