CRISPY ROAST DUCK 脆皮烤鸭

Ingredient:

- 1 Duck

(A) Marinade (Inside the duck)

1 teaspoon of salt
2 teaspoon of five spice powder
1 tablespoon of white peppercorns
3 tablespoons of dark soya sauce
1 bulb of garlic
1 slice ginger
4 tablespoons of Oyster sauce
4 tablespoons of Chinese cooking wine
2 tablespoon ginger powder

(B) Marinade (Duck skin)
2 litre Water
1 tablespoon Golden syrup
3 star anise
4 tablespoons Dark soy sauce

Preparation:

Chop off the head (optional)
Chop off the web
Chop off the wings (optional)
Clean the internal of the duck to get rid of any risidue

Method:
(1) Mixed (A) and stuff inside the duck
(2) Sew the hole on the Duck to make sure the duck marinade will not drip out
(You may use string and needles / bamboo skewer)
(3) pat dry the duck and left it in the fridge for at lease 4hrs / overnight
(4) Bring (B) to a boil and stuff the duck in the boiling marinade for 5 mins / till the skin darken
(5) pat dry the duck left in the fridge for 2hrs
(6) in the oven prepare two layers 1 layer oven net and 1 tray to hold the duck fats
(7) put the duck in the oven wing down
(8) set 100 degree 15 mins to dry the duck totally
(9) set 150 degree 20 mins to bake the duck
(10) set 200 degree 20 mins to bake the duck
(11) cooled the duck inside the oven for 15 mins
(12) turn the duck 180 degree and set 150 degree 20 mins to bake the duck
(13) set 200 degree 20 mins to bake the duck again
(14) cooled the duck inside the oven for 15 mins
(15) turn the duck 360 degree and set 150 degree 20 mins to bake the duck
(16) set 200 degree 20 mins to bake the duck again
(17) Serve hot / with crepe and Hoisin sauce