Place the duck in cold water for 15–20 minutes ... Set up a deep-fat fryer or half-fill a wok with the oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test ...

Bring 2 quarts of water to a boil ... with peanut oil after the first 45 minutes and then every half hour. When finished, the duck should be crispy and the fat should be mostly rendered.

Blanch the duck with hot water to prepare the skin for the next ... 20 minutes and the second time at 145°C for 25 minutes. Cut half of the duck and fry it at 180°C to make the skin crispy ...