Peking Duck 

Ingredients

• 1 (8 -10 lb.) Duck
• 2 tsp. salt
• ¼ tsp. white pepper
• 2 tsp. Hoisin sauce
• ¼  tsp. five spice powder
• 1 gallon boiling water
• 1 tsp. light corn syrup
• 1 tsp. honey
• 1 tsp. rice wine vinegar
• Hoisin sauce

Directions

1. Rinse duck and remove innards. Cut skin around neck and remove tail.

2. Hang duck neck-side-up over a large pot. Boil water.

3. Pour boiling water over the duck until skin is puffed up. Remove boiled water from pot.

4. Combine salt, white pepper, five spice powder and 2 tsp of hoison sauce.

5. Brush mixture on the outside and inside of the duck to marinate it.

6. Let mixture dry - about 2 hours.

7. Combine corn syrup, honey, rice vinegar and brush outside of the duck. Let duck air dry for 12-24 hours.

8. Preheat oven to 450 degrees. Roast duck for 40 minutes.

9. Let meat rest for 15 minutes after cooking. Cut the meat into thin slices and enjoy.