-
1
Cut off duck's wing tips and 2nd joints.
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2
Combine bean sauce through anise and rub the inside of the duck with the mixture.
-
3
Sew the neck and tail openings securely.
-
4
Bring 6 cups water to a boil.
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5
Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
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6
Pat the duck dry.
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7
Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
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8
Slip a loop of string around the duck's neck and hang in a dry place overnight.
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9
Pre-heat oven to 450u00b0F.
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10
Put the duck back-side-down on a rack in a roasting pan and roast at 450u00b0F 6-10 minutes until golden brown.
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11
Turn with a towel (NOT a fork).
-
12
Roast 8-10 minutes longer, making sure the duck does not burn.
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13
Reduce heat to 350u00b0F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
-
14
Reduce heat to 300u00b0F; roast 10 minutes.
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15
Reduce heat to 250u00b0F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180u00b0F).
-
16
Now increase heat to 450u00b0F, remove foil and roast 10 minutes.
-
17
Remove from oven and serve hot.
