A Simplified Peking Duck

• 1 large duck giblets removed
• 1 1/2 tablespoons cinnamon ground
• 1 1/2 tablespoons ginger ground
• 3/4 cup brown sugar
• 3/4 cup red wine vinegar
• 1 teaspoon sesame oil
• 2 teaspoons peanut oil

1. Bring a pot of water, large enough to hold the duck, to a boil.
2. Remove from heat and plunge duck in the water for 5 minutes.
3. Remove and pat dry.
4. Combine the rest of the ingredients in a small saucepan and bring just to the boil.
5. Off heat, allow mixture to cool to room temperature.
6. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
7. Place duck on a rack, breast side up in a preheated 350F (180C) oven for 2- 2 1/2 hours.
8. Roast until skin is crisp and brown.
9. Check occasionally and regulate temperature so that the coating does not burn.

duck giblets removed, cinnamon ground, ginger ground, brown sugar, red wine vinegar, sesame oil, peanut oil

Taken from recipeland.com/recipe/v/a-simplified-peking-duck-46331 (may not work)