Peking duck

Ingredients

• 1 duck, weighing between 2.3 and 2.7 kg
• 8 cups of water
• One piece of ginger
• 1 shallot, cut in half
• 3 tablespoons of honey
• 1 tablespoon of white vinegar
• 1 tablespoon of sherry
• 1.5 tablespoons of cornstarch mixed with 3 tablespoons of water
• small decorative object

Clean the duck, pat it dry, and secure it by the neck.

Hang it for 4 hours in a well-ventilated area.

Fill a large saucepan with water and add the ginger, shallot, honey, vinegar, and sherry.

Bring to a boil, add the dissolved starch, and stir.

Place the duck on top of a large salad bowl and pour the hot sauce over it for 10 minutes.

Hang it for another 6 hours in a well-ventilated area, until the skin is completely dry.

Place the duck breast, skin-side down, on a baking sheet and roast in the oven at 175 °C (350 °F) for 30 minutes.

Carefully detach the skin using a sharp knife and serve immediately.