To crush then to chop finelythe garlic.

Plunge whole duck in ebullient water 30 seconds (0h 01), then wash and wipe the interior and outside with paper napkins.

By using a fork, to make multiple holes in the skin and the muscles of the duck.

Closely mix in a bowl all the elements of the laque.

Put duck in a deep oven. Sprinkle it with the lacquer; pour a also little lacquer in its cavity.

Let marinate the duck at least 5 to 6 a.m. (6h 00), see one night, with the refrigerator preferably, while turning over it and sprinkling it with lacquer from time to time.

To preheat your furnace (or the spit-roaster) 15 minutes (0h 15), thermostat 7 (200°C).

To wrap duck in an aluminium foil, then to spit it and let it cook 1 hour (1h 00).

To regulate the oven, thermostat 5 (150°C). To remove the aluminium curlpaper and to continue cooking still 40 minutes (0h 40), by whitewashing duck with the remainder of sauce every 10 minutes (0h 10).
If the lacquer is not sirupeuse enough at this time or if it is insufficient, add a little honey there in order to give to duck a beautiful glazing.

To serve cut out Peking duck.