https://www.seriouseats.com/peking-duck-mandarin-pancakes-plum-sauce-recipe
I've seen recipes where the boiling water step precedes the seasoning/lacquering step. This one has it the other way around, where you pour boiling water over the bird just before roasting it. For people who have made this recipe before, does this wash off the salt and other flavors that are sitting on the skin? Did you re-salt it before roasting? Or did it come out fine without needing to re-season it?
by Matsukaze11