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Wash the duck and use kitchen napkin to dry the duck and stuff a wine bottle into duck and make it can stand up.
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Pour the boiling water on the duck for a few times and leave it on aside.
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Use a small sauce pan to cook sugar (the way I prepare this duck preparation is a bit like prepare caramel for cream caramel) and when you cook the sugar use a wooden spoon to gently stir it to help the sugar melt quickly and then add maltose and all the spice into the sauce pan when the sugar turn into a nice caramel colour and start to add a little bit of orange juice, rice wine and vinegar each time (please stand a safe distance as the sugar will splash when you pour the liquid onto it and can be incredibly hot) Make sure the mixture of sugar looks a bit runny but still dense.
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Brush the sugar mixture we made in steps 3 on to duck and make sure you brush every inch of the duck skin. Leave it to dry for 1 hour and we brush again. Do this procedure for 3~4 times at least.
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Preheat your oven to 240℃ and roast the duck for 20~25 minutes. Make sure you keep an eye on your duck in case it burns. Turn the oven temperature down to 160℃ and roast for another 20~30 minutes (I put a rolling pin into the duck and hang the duck in the oven).
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Serve with some Beijing duck wraps (Dan Bings), hoisin sauce, cucumber or any kind of salad leafs you like. I used a bit of watercress as I like the taste of watercress. We also serve the roast duck with spring onion as well but we only use the white part of spring onion. I personally don’t like my duck wrap with spring onion in it because I can’t stand the taste of raw spring onion.