Peking Duck

Directions

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   1.
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   Early the Day Before: Rinse duck under running lukewarm water, then drain on a wire rack in the sink.
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   Meanwhile, bring about 5 quarts cold water to a boil.
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   Pour the boiling water slowly, in a fine stream, over the duck, on both sides, so the skin becomes almost white.
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   Drain well, pat skin and body cavity with paper toweling until dry.
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   Then rub the cavity with salt and sherry.
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   2.
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   Rest a large wire cake rack over a medium roasting pan.
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   Place the duck, breast side down, on the rack.
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    3.
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    Refrigerate, uncovered, until early that evening.
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    4.
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    Early That Evening: Generously brush the duck with maple syrup.
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    Refrigerate, breast side up, uncovered, until 5 hours before serving .
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    5.
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    Five Hours Before Serving: Preheat oven to 175 degrees.
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    6.
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    Remove the roasting pan from the refrigerator and place in the oven for 1 1/2 hours.
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    Turn oven temp up to 325 degrees and roast duck, breast side down for 1/12 hours, then breast side up again for another 1 to 1 1/2 hours, or until the duck is golden and its skin crisp.
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    7.
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    Serve with hoisin and scallions.