港式烤鸭

1: Wash duck and pat dry with paper towels. Remove extra fat from cavity and separate skin from the meat. Hang for at least an hour in a cool room.

2: Mix three of the 八角, three of the bay leaves, the 姜粉, hoisin sauce, 五香粉， and salt together. Stuff inside the duck.

3: Skewer duck bottom shut

4: Add the 水，蜂蜜，姜，酱油，盐，醋. Bring to a boil for ten minutes.

5: Spoon the boiling liquid over the duck skin. This will cause the skin to tighten. Do this for at least fifteen times.

6: Hang duck for fifteen minutes. Repeat step five another time. Hang again in a cool and dry room for a few hours, overnight or two days is best.

7: At least an hour before cooking, spread a thin layer of honey over the skin of the duck. Let it dry. Use a fan if needed. The skin should be dry.

8: Add 1/4杯 of water into pan. Place in oven at 420 F for thirty mins. Flip over and cook for 20 minutes at 400 F. Flip again and cook for 10 minutes.

9: Let cool for ten minutes and cut into pieces using a cleaver.