Ingredients
- 1 large pot 3/4 full with water, boiling
- 1 whole duck, head on
- 1/4 cup sugar
- 1/4 cup salt
- 1 teaspoon five-spice powder
- 1 cup molasses
- 2 cups oil, hot
Directions
Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. 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. This will dry the skin of the duck so that it will be crispy.
Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.
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By thomas.bacigalu...
vienna, 86
on December 26, 2009
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About how long is "until it changes color" and what are we looking for? Is this 3-5 minutes until the skin becomes less translucent or is this 20 minutes?
Thanks
By shalicheung_6799899
Pflugerville, TX
on December 04, 2006
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I cooked duck with this recipe for my Thanksgiving dinner,it was easy to make and turned out perfect, since this was my first time to use this recipe,it exceeded my expectation. My girlfriend who is from Taiwan,she kept praising this dish, she took one copy of this recipe home. Thank you for sharing this simple and excellent recipe.
By amethest1107_44...
MENIFEE, CA
on March 15, 2006
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This dish was wondeful. I made this dish with my 2 children age 6 & 8. they had fun getting their hands dirty, and learning about measuring, and about the peking duck and where it originated from. we love duck and for those who have not yet experienced duck we recommend the peking duck. just serve with rice and maybe stir-fry and you got a great dinner. We sure did. MMMMMMMMMM!!!!!!!!!
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