Three-Legged Duck

Sure, it may be a week after the fact, but the photo--languishing on Karen's phone--must be shared, as it holds the secret to perfectly roasted duck.

First, boil the thing for two minutes. This separates the skin from the meat. Then, season the inside with salt and five spice before stuffing it with garlic, chili and bean paste. Next, lacquer it with a honey-salt dilution and string it up to dry for at least six hours. Roast at 400.

This invention is Gus, me, the duck, a tripod, a coat hanger and a drip pan. Don't forget the drip pan.