Method

Sew shut the neck cavity. Mix filling of hoisin, five-spice, ginger, star anise, garlic, and Shaoxing wine. Pour inside and sew the tail cavity shut.
About 15 min
Mix maltose, soy sauce, and vinegar over low heat until smooth. Pour over duck slowly and rotate to coat evenly all over.
About 5 min
Hang duck by the neck or place on a rack in an airy spot. Air dry uncovered in the fridge for 12–24 hours until skin feels papery.
About 5 min
Roast at 200 °C for 30 minutes, baste with pan drippings, then reduce to 180 °C and roast 50–60 minutes more until skin is deep mahogany.
About 1 hr 30 min
Rest 10 minutes. Chop through the bone into pieces. Serve over steamed jasmine rice with a little drizzled juices.
About 12 min

Nutrition per serving (estimate)

Contains: soy, gluten