Beijing Roast Duck

Clean the duck thoroughly, removing any innards. Pat dry with paper towels. Separate the skin from the meat by gently inserting your fingers under the skin, being careful not to tear it.

In a small bowl, mix maltose, vinegar, and Shaoxing wine with 1/4 cup of hot water until dissolved. Rub the mixture all over the duck, inside and out. Sprinkle salt and five-spice powder inside the cavity.

Place the duck on a rack over a tray and refrigerate uncovered for 24 hours to dry the skin. This step is crucial for crispy skin.

Preheat oven to 200°C (400°F). Place the duck on a roasting rack in a roasting pan. Roast for 30 minutes, then reduce temperature to 180°C (350°F) and continue roasting for another 30 minutes, or until the skin is golden and crispy and the internal temperature reaches 75°C (165°F).

While the duck roasts, make the pancakes: In a bowl, mix flour and water to form a smooth dough. Knead for 5 minutes, cover, and let rest for 30 minutes. Divide into small balls, flatten, and roll into thin circles. Cook in a dry pan over medium heat for about 30 seconds per side until lightly browned. Keep warm.

Prepare the accompaniments: julienne scallions and cucumber. Mix sweet bean sauce with sesame oil and a little water to thin it slightly.

Once the duck is done, let it rest for 10 minutes. Then carve the duck into thin slices, including the crispy skin. Serve with pancakes, scallions, cucumber, and sweet bean sauce. To eat, spread sauce on a pancake, add duck slices, scallions, and cucumber, roll up, and enjoy.