Peking Duck

Rinse the duck thoroughly inside and out with cold water. Pat it completely dry with paper towels. Bring a large pot of water to a rolling boil. Carefully hold the duck by the neck and ladle boiling water over its entire skin, ensuring all areas are scalded. This tightens the skin for crisping.

In a bowl, whisk together the maltose syrup (or honey), rice vinegar, Shaoxing wine, and soy sauce. Generously brush this glaze mixture all over the entire duck skin. Ensure even coverage for a beautiful golden finish.

Place the sliced ginger and cut scallion pieces inside the duck cavity. Place the duck breast-side up on a rack set over a roasting pan. Preheat your oven to 375°F (190°C). Add 1 cup of water to the bottom of the roasting pan to create steam and catch drippings.

Carefully place the duck in the preheated oven. Roast for 35 minutes. This initial roasting cooks the duck thoroughly while the skin begins to render its fat.

After 35 minutes, increase the oven temperature to 400°F (200°C). Continue roasting for another 10-15 minutes, or until the skin is deeply golden brown, puffed, and very crispy. Watch carefully to prevent burning, as the skin can crisp quickly at this stage.

Remove the duck from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it remains tender. Carve the crispy skin and tender meat into thin, bite-sized slices.

Serve the carved Peking Duck immediately with warm thin pancakes, hoisin sauce, julienned cucumber, and julienned scallions. Guests can assemble their own wraps for a delightful culinary experience.