PEKING DUCK

1. 1

   Soak the whole duck in the large pot of boiling water.

2. 2

   Remove it as soon as the skin changes color.

3. 3

   Sprinkle the inside of the duck with sugar, salt, and five-spice powder.

4. 4

   Rub the skin of the duck with molasses.

5. 5

   Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover.

6. 6

   This will dry the skin of the duck so that it will be crispy.

7. 7

   Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.

8. 8

   Before serving, pour hot oil over the skin to increase the crispiness.

9. 9

   Carve the skin and meat from the duck, and serve.

No additional tips available.