Allow the skin to dry before ladling the glaze over the skin on each side of the bird until well coated, allowing the glaze to cool before repeating. Hang the duck overnight (or set on a rack to ...

Dry fry until you start to smell the sweet aroma of the spices. Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a large bowl or ...