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Crispy Roast Duck

Recipe byasianinvader
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Ingredients: 

4.5 lb duck
2 tsp salt
4 Tbsp honey
1 Tbsp rice vinegar
280ml warm water


Clean the duck well. 

Remove the giblets from the inside of the bird.

Blanch the duck in a pot of boiling water for 5 minutes. Remove and dry well.

Rub the duck with the salt and tie the neck tightly with string

Boil the honey with the vinegar and water, reserve 1/4 of the sauce. Brush remaining sauce over the duck giving it several coatings.

Hang the duck up (head down) in a cool and airy place to dry for at least 4 hours up to 24 hours (36-40deg F)

Prehead the oven to 400 deg F.

Hang the duck head down on the top rack and place a try of boiling water in the bottom of the oven. Cook for 25 minutes

Reduce heat to 250 deg F and cook for additional 30 minutes basting with remaining coating mixture.

 

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