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| 08-NOV-2012 | |
I scored the skin with a knife to allow the fat to render out of the duck. I also folded the wings behind the back to prevent them from burning, and I tied the legs together. Salted and roasted in a 300 degree oven for 4 hours and coated with Hoisin sauce.
| Full EXIF Info | |
| Date/Time | 08-Nov-2012 17:57:39 |
| Make | Canon |
| Model | Canon EOS-1D Mark IV |
| Flash Used | No |
| Focal Length | 32 mm |
| Exposure Time | 1/30 sec |
| Aperture | f/5.6 |
| ISO Equivalent | 400 |
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