Classic Peking Duck with Crispy Skin

Remove the duck from its packaging, trim excess fat from the cavity and neck, and rinse thoroughly. Pat completely dry inside and out with paper towels; dry skin is essential for crispness.

Bring a large pot of water to a rolling boil. Carefully ladle or pour the boiling water evenly over the duck’s skin for about 30 seconds to tighten it. Drain well and pat dry again.

In a small bowl, whisk together the maltose (or honey), soy sauce, rice vinegar, five-spice powder, and salt until smooth and well combined.

Brush the glaze generously over the entire duck, including the cavity, ensuring even coverage.

Place the duck uncovered on a rack in a cool, well-ventilated area or in the refrigerator for at least 6 hours, preferably overnight, until the skin is fully dry.

Preheat the oven to 375°F (190°C). Set the duck breast-side up on a roasting rack placed over a pan to catch the rendered fat.

Roast for about 1½ hours, occasionally spooning the rendered fat over the duck to encourage even cooking and color.

Increase the oven temperature to 400°F (200°C) and roast for an additional 15–20 minutes, until the skin is deeply golden, glossy, and crisp.

Remove the duck from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.

Carve the duck and serve immediately with Chinese pancakes, hoisin sauce, julienned cucumber, and green onions.