Hong Kong style roast pigeon?

Does anyone have the recipe for Hong Kong roast pigeon, or Shatin pigeon, as it's sometimes called? It produces a mahogany in color, very crisp-skinned pigeon. Quite similar to the usual Cantonese roast duck, it's the kind of roast pigeon you'd get in most Cantonese restaurants. I can't find any recipes online, and I'll try Kenji's Peking duck recipe, modified a bit, if nobody has any idea.


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