Peking Duck

• 1 (5 lb) duck
• 1 tablespoon salt
• 1 tablespoon sherry wine
• 14 cup maple syrup
• 12 cup hoisin sauce
• 1 bunch scallion, cut up in 2-inch pieces

1. 1.
2. Early the Day Before: Rinse duck under running lukewarm water, then drain on a wire rack in the sink.
3. Meanwhile, bring about 5 quarts cold water to a boil.
4. Pour the boiling water slowly, in a fine stream, over the duck, on both sides, so the skin becomes almost white.
5. Drain well, pat skin and body cavity with paper toweling until dry.
6. Then rub the cavity with salt and sherry.
7. 2.
8. Rest a large wire cake rack over a medium roasting pan.
9. Place the duck, breast side down, on the rack.
10. 3.
11. Refrigerate, uncovered, until early that evening.
12. 4.
13. Early That Evening: Generously brush the duck with maple syrup.
14. Refrigerate, breast side up, uncovered, until 5 hours before serving .
15. 5.
16. Five Hours Before Serving: Preheat oven to 175 degrees.
17. 6.
18. Remove the roasting pan from the refrigerator and place in the oven for 1 1/2 hours.
19. Turn oven temp up to 325 degrees and roast duck, breast side down for 1/12 hours, then breast side up again for another 1 to 1 1/2 hours, or until the duck is golden and its skin crisp.
20. 7.
21. Serve with hoisin and scallions.

duck, salt, sherry wine, maple syrup, hoisin sauce, scallion

Taken from www.food.com/recipe/peking-duck-443425 (may not work)