How to Make Beijing Roast Duck

Beijing Roast Duck is a famous dish in Chinese cuisine. The crispy skin and tender meat make it a favorite among food lovers. Here’s how to make it:

Ingredients:

- 1 whole duck (about 2 kg)

- 1 tablespoon of maltose

- 2 tablespoons of white vinegar

- 1 tablespoon of soy sauce

- 1 tablespoon of Shaoxing wine

- 1 teaspoon of five-spice powder

- Salt and pepper to taste

- 6 cups of boiling water

Instructions:

1. Clean the duck and remove any giblets and excess fat. Rinse it thoroughly inside and out with cold water and pat dry with paper towels.

2. In a small bowl, mix the maltose with hot water until it becomes a syrupy consistency. Brush the syrup all over the duck, making sure to coat it evenly.

3. Hang the duck in a well-ventilated area for about 3 hours until the skin becomes dry and tight. This process helps to create the crispy skin.

4. Preheat the oven to 200°C. In a small bowl, mix the vinegar, soy sauce, Shaoxing wine, five-spice powder, salt, and pepper. Rub the mixture all over the duck, making sure to coat it evenly.

5. Place the duck in a roasting pan and pour the boiling water into the pan. Cover the duck with foil and roast in the oven for 30 minutes.

6. Remove the foil and roast for another 30 minutes until the skin turns golden brown and crispy.

7. Remove the duck from the oven and let it rest for 10 minutes before carving.

Serve the Beijing Roast Duck with thin pancakes, sliced cucumbers, scallions, and hoisin sauce. Spread some hoisin sauce on the pancake, add a few slices of duck, cucumber, and scallions, and roll it up. Enjoy!