Whats the secret to crunchy crackling on pork and crispy skin on duck!?
If you like the skin on roast duck or pork to be really crisp, it must be perfectly dry before going into the oven!. Remove the plastic wrapping as soon as you get it home, dry the duck or pork joint thoroughly with kitchen paper and leave it in the fridge without covering, preferably for a day or so before you want to cook it, then rub salt into the skin before putting it into the oven!.
