The method
5 steps · 3 hr
- 01
Pour boiling water over the duck three times to tighten the skin.
- 02
Brush with maltose and Shaoxing glaze; hang dry overnight in cold air.
- 03
Roast at 425°F for 30 minutes, then 350°F for 70 minutes until skin is mahogany.
- 04
Rest 15 minutes; carve skin and meat separately.
- 05
Warm pancakes; serve with scallion, cucumber, and hoisin.
