Peking duck

Ingredients:

• 1 large saucepan filled 3/4 full with boiling water
• 1 whole duck, with head
• 1/4 cup sugar
• 1/4 cup salt
• 1 tsp. 5-spice seasoning
• 1 cup molasses
• 2 tbsp. vegetable oil, hot

Preparation:

1. Soak the whole duck in a large pot of boiling water. Remove it as soon as the skin changes color.
2. Rub the inside of the duck with sugar, salt, and five-spice powder. Rub the skin with molasses. Tie the duck with twine and hang it in a ventilated area for 2 hours or refrigerate it, uncovered, overnight. This will allow the duck skin to dry out and become crispy after cooking.
3. Preheat oven to 190°C and roast the duck for 45 minutes or until the skin is browned.
4. Before serving, baste the skin with hot vegetable oil for even crispier skin. Carve the duck and serve.