Well this is far from the official fancy version but basically I roast the duck on a rack in a deepish roasting pan with Lawrys seasoned salt, some five-spice or pie spice, and about halfway through I pour the thawed but not diluted concentrate over it. Baste as it caramelizes to glaze the bird, and when it’s done pour all the dripping into a gravy separator so you can leave most of the fat behind. The cooled fat goes into the freezer. It’s very nice useful fat but you won’t want any today, because your whole house smells like duck.
I’ve never had that but want to try it
Well this is far from the official fancy version but basically I roast the duck on a rack in a deepish roasting pan with Lawrys seasoned salt, some five-spice or pie spice, and about halfway through I pour the thawed but not diluted concentrate over it. Baste as it caramelizes to glaze the bird, and when it’s done pour all the dripping into a gravy separator so you can leave most of the fat behind. The cooled fat goes into the freezer. It’s very nice useful fat but you won’t want any today, because your whole house smells like duck.