First of all, to make this dish you alot of patientce, because the preparing time is accualy much much more longer that the cooking time. this is how the duck keeps its juicy meat but still tave skin crunchy as chips. If You dont follow the insturctions exactly as your going to read about the dish will not be “perfect”.

Ingredients

• A 2-3 kg duck (4-6 pounds)
• 9 Cups of Ice cold water
• 70 grams of ginger
• 1 whole mediums-size garlic
• 2 teaspoons of honey
• 1 teaspoon of soy sauce
• 1 teaspoon of Vinegar
• 350 grams of Pure Salt

Method

1. First “Hollow” the whole duck out, by clearing all its intestine ( If you are not good at this you could ask the butcher to do it for you. )  Then when you have taken it home you should hang it in a VERY dry and cool place for about 6 Hours (It Does not Matter if it stay out in that dry and cool place for longer, so i suggest you hang the duck and let it dry while you sleep. )
2. Now After you have let the duck dried up you should first get a cooking pan and fill it with water, cook until the water is boiling then Pour the rest of the ingredients in. Let it cook for about 10 minutes, then separate the  Liquid from the ingredients and place the duck into the cooking pan (where is liquid is suppose to be, NOT THE INGREDIENTS.) then leave the duck in there for about 1 hour.
3. After the 1 hour has gone by, take the duck out and you will find that the liquid has lessened and that the duck has “magically” grown bigger, this is because the duck sucked up a lot of that liquid. NOW GO HANG THE DUCK IN THAT COLD AND DRY PLACE AGAIN FOR ABOUT 7 HOURS (I am NOT joking ), but this time the timing has to be accurate ( a few minutes wont matter ). 
4. Now when you see your duck you must be very disappointed and will think “OMG I am back at the beginning!” because the duck will look exactly the same as it was when you dried it the first time EXCEPT that it has all the nice and juicy flavors form the liquid IN ITS SKIN. So now you should first preheat the oven to about 400 degree Celsius, and place the duck first chest upwards in the oven for about 35 minutes, and then turn the duck around and grill it again for about 30 minutes. after that just take the duck out and its ready to be served!!!

Hope You Enjoy Your Duck!!!

J.L