Thoroughly clean the whole duck and pat it completely dry with paper towels. Remove any excess fat from the cavity.
In a small bowl, combine Shaoxing wine, five-spice powder, salt, sugar, white pepper powder, hoisin sauce, and garlic powder. Mix well to form a paste.
Rub the prepared marinade paste evenly inside the duck's cavity. Use a small amount of maltose to seal the duck's opening, or use skewers/string to close it tightly.
Hang the duck over a sink or a large bowl. Carefully pour boiling water all over the skin of the duck, ensuring every part is scalded to tighten the skin.
In another bowl, mix white vinegar, the remaining maltose, honey, and water until well combined.
Evenly brush the skin crisping liquid all over the duck's skin. Repeat this step two to three times for best results.
Hang the duck in a cool, well-ventilated area for at least 2-3 hours, or ideally overnight in the refrigerator. The skin must be completely dry before roasting.
Preheat your oven to 190°C (375°F). Place a rack in a roasting pan, and add about 1 cup of water to the bottom of the pan to catch drippings and prevent smoke.
Place the duck breast-side up on the rack in the preheated oven. Roast for 30 minutes.
Carefully flip the duck over and continue roasting for another 30-45 minutes until the skin is golden brown and crispy.
If the skin isn't crispy enough, increase the oven temperature to 220°C (425°F) and roast for a final 15-20 minutes, breast-side up, watching carefully to prevent burning.
Remove the duck from the oven and let it rest on a cutting board for 10-15 minutes before carving and serving.
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