I bought the frozen duck at the Asian market and defrosted it completely. The insides were removed, then we stuck a metal skewer through it so it would hang over our huge pot. We boiled a gallon of water and we poured it over the duck (as shown) in order to puff up the skin. This process helps to free the skin from the fat. The remainder of the fat will be released during the roasting so the duck will be moist, but not fatty, and the skin will be crispy.

We drained the hot water so that the duck can air dry. Next, we rubbed the duck inside and out with salt, white pepper, five spice powder, and hoison sauce. Let that rub marinate for a couple of hours. Then, combine corn syrup, honey, and rice wine vinegar and brush the mixture all over the duck. Hang the duck for 12-24 hours to let it completely dry.

The duck goes into a 450-degree oven to roast for 40 minutes until it turns into this beautiful color. Let the meat rest for 15 minutes after cooking.

Some people choose to eat the duck without the skin, but we think it's pretty tasty! You can eat the duck with the Chinese baos and some hoison sauce, or with the Mandarin-style pancakes.

It was too hectic to get a final picture during our holiday party, so I took a photo of the Peking Duck in a sandwich I made the day after. The skin isn't as golden, but it still tasted delicious! The meat is still moist and the combination of the hoison sauce and scallions made it a great lunch. Peking Duck is quite complicated to make, but it was rewarding when we were able to delight our family members with this meal! Not too shabby for our first attempt.