Peking Duck

Method

Remove giblets from the duck and pat dry inside and out. Blanch the duck in boiling water for 3 minutes to open the pores, then remove and dry thoroughly. Combine maltose, soy sauce, five-spice powder, vinegar, salt and pepper in a bowl, then brush this glaze liberally over the entire duck skin, coating evenly. Hang the duck in a cool, well-ventilated place for at least 12 hours, or preferably 24 hours, until the skin is completely dry and lacquered. Roast the duck on a rack in a preheated 200C oven for 1 hour 20 minutes until the skin is mahogany-coloured and crispy, basting occasionally with any drippings. Rest for 10 minutes, then carve the skin into pieces and serve with warm pancakes, sliced spring onions, cucumber batons and hoisin sauce for guests to assemble their own wraps.