Beijing kao ya

1 duck
1 apple
2 tbsp. salt
5 tbsp. light soy sauce
1 tbsp. five spice powder
1 chunk of ginger
1 tbsp. cooking wine

Defrost the duck (takes about 10-15 hours)
Mix together the marinate ingredients, brush onto duck several times and marinate overnight, turn duck regularly.
Boiling a big pot of water, pour boiling water to duck skin until skin contracts, about half an hour. (I haven’t done this procedure!). I have never done this!
Mix syrup (I use honey) with water, brush onto duck skin; one hour later, brush all over the second time.
The recipe says now dry out overnight (hang in the garage). I haven’t done this.
Cut an apple in half and put in duck.
Bake in the oven on 350 F till crispy and brown
4 lbs. 1 hour 25 minutes
4 ½ lbs. 1 hour 40 minutes
5 lbs. 1 hour 50 minutes
5 ½ lbs. 2 hours
Watch if duck doesn’t burn, if so put on lower temperature, but then a bit longer.

Serve pancakes:
200 g all-purpose flour
160 ml hot water
2 tbsp. veggie oil
Serve with sauce (Tianmianjiang or zhajangmian, sweet noodle paste), cucumber slices and green onions.