PEKING DUCK

Directions

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.