Make sure clear out the duck’s cavity before stuffing with ⅔ marinade mixture.
Enclose the cavity with thick thread or a bamboo/stainless skewer.
Rub the left over marinade mixture all over the outside of the duck.
Let it marinade for at least 2 hours, maximum 6 hours in a chiller, breast side up.
Rinsing & Boiling Process
Rinse the whole duck (cavity still closed, do not cut the thread) under cold tap water. Mean while, in a medium cook pot bring water to boil.
Secure the duck with a hook or use anything that you can actually carry the duck in one hand while ladle the hot water all over the duck. Make sure cover all parts of the duck with hot boiling mixture.
Hang or place the duck breast side up in a chiller, uncover. Let it sit for at least 24 hours, maximum 48 hours.
Roasting & Glazing Process
Preheat oven 380F/195C.
Put the duck on roasting rack, breast side up. And roast for 20 minutes.
Brush the duck evenly with Glaze 1
Turn on the heat down to 300F/150C .
Continue roasting the duck for 15 minutes, then baste with glaze 2. Roasting for another 15 minutes and baste with glaze 2 again. The duck should be done after another 10 minutes of roasting.
You can check whether it's done cooking by using a knife and carefully cut into a thigh part, if there's no blood coming out, it means the duck is done. If not, feel free to add another 6 minutes before checking again.
Let the duck cool down at room temperature for 15 minutes before carving/cutting into pieces. Enjoy!
I'm using convectional oven for this roasted process so if you use regular oven please adjust your cooking time accordingly.