Peking Duck

Thoroughly rinse the duck inside and out with cold water. Pat it completely dry with paper towels. Using a sharp knife or kitchen shears, trim off any excess fat around the neck and cavity. Puncture the duck skin all over with a fork, focusing on the breast and thighs, without piercing the meat.

Bring the 8 cups of hot water to a rolling boil in a large pot. Carefully place the duck, breast-side up, into the boiling water for 2-3 minutes, ladling hot water over the duck to ensure even blanching. This tightens the skin. Remove the duck and pat it dry again. Place the duck on a rack set over a baking sheet and air-dry in a cool, well-ventilated area or in the refrigerator overnight (8-12 hours). This step is crucial for crispy skin.

In a small bowl, whisk together the maltose syrup (or honey), rice vinegar, Shaoxing wine, soy sauce, five-spice powder, salt, and white pepper until well combined. This is your glazing mixture. Once the duck is completely air-dried, generously brush the glaze all over the duck, ensuring every part of the skin is coated. Let it air dry again for at least 1-2 hours, or until the glaze feels sticky to the touch.

Preheat your oven to 375F (190C). Place the duck, breast-side up, on a rack in a roasting pan. Add about 1 cup of water to the bottom of the roasting pan to catch drippings and prevent burning. Roast for 30 minutes. This initial roast helps to render fat and start the cooking process.

After 30 minutes, reduce the oven temperature to 325F (160C). Continue roasting for another 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165F (74C). For the last 15-20 minutes, increase the temperature to 400F (200C) to achieve extra crispy skin, monitoring closely to prevent burning.

Once cooked, remove the duck from the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute. Carefully carve the crispy skin into small squares and then slice the meat. Serve immediately with warm Peking Duck pancakes, julienned cucumber, shredded spring onions, and a generous dollop of hoisin sauce. Enjoy assembling your own delicious duck wraps!