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1
Rinse the duck inside and out with cold running water.
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2
Pat dry with paper towels.
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3
Mix together the oyster sauce, five-spice powder, and salt and spread it inside the duck.
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4
Bring a large kettle of water to a boil.
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5
Tie some kitchen twine under the wings so the duck can be hung up.
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6
Place the duck in a colander in the sink.
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7
Pour some boiling water over the duck'the skin will tighten.
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8
Pat the duck with paper towels.
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9
Repeat the pouring and drying process five more times.
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10
To make the glaze, bring the honey, rice wine, soy sauce, and 2/3 cup water to a boil over high heat.
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11
Reduce the heat to medium-low and simmer briskly about 12 minutes, or until sticky.
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12
Let cool slightly.
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13
Brush the glaze all over the duck.
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14
Hang the duck over a roasting pan in a cool place.
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15
Train an electric fan on the duck.
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16
Let stand for about 4 hours, or until the skin is dry.
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17
Preheat the oven to 450F (230C).
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18
Place the duck on a rack in a roasting pan, breast side up.
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19
Pour 2 cups water into the pan.
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20
Roast for 20 minutes.
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21
Reduce the oven temperature to 350F (180C) and roast for 1 hour 15 minutes, or until the duck skin is shiny, crisp, and golden brown.
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22
Let stand for 10 minutes.
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23
Using a large, sharp knife, cut into quarters.
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24
Arrange the duck on a serving platter and serve hot.
