Peteformation Crispy Roast Duck Recipe

I bought uncooked half a duck n my way home yesterday afternoon. I thought of cooking braised duck but then ended up roasting it instead. Since I do not have enough time to hang out the duck to dry after marinating it, the skin was not crispy. Furthermore I could not roast it too long because it would be way pass dinner time and my kids would go hungry! To make the duck skin crispy, we must hang it to dry for at least 3 hours and slow roast it for around 1 hour. By the time I reached home, it was already 4.30 pm so dinner time is only 2 hours away. So, I did not manage to get the skin to be crispy this round. Anyway, below is the recipe of Crispy Roast Duck for you to try out.

Ingredients
Duck, 1 whole

Marinade
Five Spice Powder, 1 teaspoon
Ginger Juice, 2 table spoons
Shao Shing Chiew, 2 table spoon
Light soya sauce, 1 tablespoon
Sichuan Peppercorns (花椒), 5 pcs, crushed
Salt to taste

Marinade duck with the above ingredients and leave it for around 30 minutes

For Duck skin bath
White Vinegar, 1 cup
Maltose (Mak Ngah Tong), 1 table spoon
Salt, 2 teaspoon
Star Anise, 2 pcs
Ginger juice, 1 tablespoon
Red Colouring, (optional, I did not use this), a little

Put ingredients in a pot and bring to a boil. Bath the duck skin with the boiled ingredients. Hang up the duck to dry for around 3 hours. Heat up oven to 180 Deg C and roast duck for 1 hour or until the skin turn crispy.