Ingredients
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1 2-1/2 - 3 kilogram whole duck
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21 grams Chinese five-spice powder
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4 tablespoons (60 milliliters) salt
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2 tablespoons (30 milliliters) sugar
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2 tablespoons (30 milliliters), baking soda
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5-1/4 cups (1-1/2 liters) water
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2 tablespoons (30 milliliters) Shaoxing wine
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3/4 cup (80 milliliters) maltose (malt syrup/rice syrup)
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2 tablespoons (30 milliliters) soy sauce
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Water for boiling
Special equipment:
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Bicycle pump
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Meat hook
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Smoking gun
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Sorghum straw, can substitute with Wood chips
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Large plastic vacuum bag
To serve:
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Cucumbers, sliced (optional)
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Bao buns (optional)
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Thin crepes (optional)
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Hoisin sauce (optional)
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Scallions, chopped (optional)
Directions
- Place the end of the bicycle pump under the skin, entering from the belly and back of the duck.
- Slowly begin pumping air under the skin of the duck to separate the skin from the flesh.
- With a knife, remove the wings tips and feet from the duck at the second joint.
- Use a skewer to elevate the remaining part of the wings from the body to ensure air flow across the skin.
- Bring a large pot of water to a boil.
- Holding the duck over the pot from the hook, ladle the boiling water over the skin of the duck until the skin tightens up and slightly changes in colour.
- Rub the skin of the duck with baking soda and half of the salt.
- In a bowl, combine five spice, Shaoxing wine, sugar, and the remaining half of the salt, to make seasoning paste.
- Season the meat of the duck under the skin and in the cavity with the seasoning paste while keeping the skin clean.
- Combine maltose with soy sauce in a double boiler over medium heat, simmer to incorporate.
- Brush maltose-soy mixture over exterior of the duck.
- Seal the cavity of the duck by weaving in a skewer.
- Hang the duck in a refrigerator for 72 hours to dry.
- Place dried duck into a large, sealable plastic bag.
- Using a smoking gun and sorghum straw, use the smoke to inflate the bag with the duck inside, then seal the bag and allow the smoke to infuse for one hour.
- Preheat oven to 300 F (150C).
- Remove duck from smoking bag.
- Using hooks, hang duck in the oven, roast for one hour and fifteen minutes, brushing with remaining maltose mixture.
- Remove the duck from the oven.
- Preheat frying oil to 350 F (175C).
- Holding the duck over the pot from the hook, ladle the oil over the skin of the duck, until crispy. Once duck is crispy, place breast side down, on a rack over a roasting tray to drain.
- While still warm, remove the skin from the duck to prevent steaming and softening.
To serve:
- Chop the meat of the cooked duck and serve with the skin, cucumber, bao buns, thin crepes, hoisin sauce, scallions.
