Crispy Roast Duck - duck

Method

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