Peking duck

北京烤鸭 · Běijīng kǎoyā

Ingredients11

• whole duck2.2 kg
• maltose syrup40 g
• rice vinegar2 tbsp
• boiling water1.5 L
• Shaoxing wine2 tbsp
• five-spice powder1 tsp
• salt1 tsp
• sweet bean sauce80 g
• scallions6
• cucumber1
• Mandarin pancakes16

Method

1. Remove excess fat from the duck cavity, pat dry, and rub the cavity with Shaoxing wine, salt, and five-spice powder.
2. Pour boiling water over the skin until it tightens and turns pale, then pat completely dry.
3. Mix maltose with rice vinegar and a splash of warm water, brush it over the skin, and hang the duck in a cool, airy place for about 24 hours until the skin is dry and taut.
4. Roast the duck, breast side up, at 190°C for about 1 hour, turning once, until the skin is deep mahogany and crisp.
5. Rest briefly, then carve the skin and meat into thin slices.
6. Serve with warm Mandarin pancakes, sweet bean sauce, scallion strips, and cucumber batons.