1. The peppery sauce that accompanies this dish is sure to delight lovers of fiery food. For more sensitive palates, simply reduce the amount of cayenne pepper.
2. Preheat the oven to 350oF (180oC). Remove the plastic bag containing the giblets from the duck cavity and discard or keep for another use. Using a fork, pierce the duck in several places, particularly around the thighs.
3. Arrange the duck breast-side down on a rack in a roasting pan.
4. Roast uncovered for about 2 hours 30 minutes, or until a meat thermometer inserted into the inner thigh reads 180oF (82oC). Remove grease from pan during roasting as need be.
5. Whisk together soy sauce, vinegar, oil, cayenne pepper and sugar in a bowl. Serve duck with sauce and Our Compliments® jasmine rice.

Note : Pricking the skin of the duck in several places before roasting results in a less fatty meat.