Cooking duck, chinese style

Stephen Ceideburg
      1 ea Duck
 
  HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK
  Cooking a duck can be intimidating to home cooks. Unlike chicken,
  there's a layer of fat that can cause problems.  When duck is simply
  roasted, it often cooks unevenly, leaving a lot of excess fat. In
  addition, much of the potentially delicious skin is discarded.
  Chinese cooks slove these problems by applying two or more cooking
  methods to melt away most of the fat while enchancing the flavor of
  the meat. As a bonus, this technique can produce duck skin that is
  succulently crisp.
  For example, a duck may be seasoned and hung overnight in a cool, airy
  place, then steamed, perhaps smoked, and finally fried to a golden
  brown. Or, a duck may be browned over high heat in a wok full of oil
  (which melts away some of the fat), drained, and finally simmered in
  a wine/soy/rock sugar sauce, which is reduced at the end of the
  cooking time to a syrupy glaze. Sometimes just the skin is stuffed
  with boned duck meat, which has been mixed with glutinous rice or
  barley, mushrooms, Chinese dates, lotus seeds and ham; then the whole
  thing is steamed.
  The famous Peking Duck, which many rank as one of the world's greatest
  dishes, begins by easing the skin away from the meat then pumping in
  air so the whole duck inflats like a balloon. The duck then is
  scalded in a honey-vinegar mixture and hung overnight to dry before
  being cooked. This dish is not a good choice for the home cook
  because the duck is best roasted suspended in a special clay-lined
  oven.
  The lacquered-looking ducks that hang in Chinese delicatessens,
  somethimes mistakenly thought to be Peking ducks, actually are
  Cantonese roast ducks. After basting the skins and hanging the ducks
  overnight, they are roasted to golden brown perfection -- a sauce of
  five-spices, star anise, wine and garlic simmering in their cavities.
  For not much more than the price of an uncooked duck, these, by the
  half or whole, make excellent take-out food.
  The method that follows for making Sichauan Crispy Skin Duck is
  typical of Chinese duck cookery. It requires a few steps over a
  couple of days, and two cooking procedures, but it's not difficult -
  although frying a whole duck in a wok full of oil may be a new
  experience.