Food type: Asian, Duck/Game
1 large duck
2 litres boiling water
1 ½ tbsp cinnamon
1 tsp freshly grated ginger
¾ cup red wine vinegar
1 tsp sesame oil
2 tsp peanut oil
¾ cup brown sugar
Place duck into boiling water in a large saucepan, cook for 5 minutes. Drain and dry with paper towels.
Place remaining ingredients in a pot, and bring to boil.
Once cooled, baste the duck with mixture. Leave to rest for three hours.
Place in hot oven at 180º C for 2 ¼ to 2 ½ hours.
Baste occasionally, until golden brown. Shred duck and serve with hoisin sauce, wrapped in Peking pancakes.