First, ensure that the duck is completely
cleaned and dried. Add about 30 cups of water to a pot and bring to the
boil. Turn the heat off before plunging the duck into the water for
about a minute before removing. Repeat the boiling process and dipping
of the duck for a total of 4~5 times.
Hang the duck by tying a string on its
neck in a cool dry place for approximately 4 hours. Add all the
ingredients for coating the duck together with 10 tablespoons of hot
boiling water. Brush the duck with this coating mixture thoroughly. Hang
for a further 4 hours before applying the second coating on the duck.
Preheat the over to a temperature of 450oF
or 230oC. Place the duck on a wire rack above a
roasting pan in the preheated oven. Roast for about 8~10 minutes before
turning the duck for a roasting of another 8~10 minutes. Reduce the oven
temperature down to 350oF / 180oC and roast the
duck for a further 30 minutes with the breast side at the top. Carefully
watch to ensure that the skin of the duck is not burnt. Once the duck
skin has achieved a nice golden brown, turn off the heat.
Carve the duck and serve with the
pancakes, cucubmer, scallions and the sauce. It makes a great and