Authentic Peking Duck

Clean the whole duck and pour boiling water over it to tighten the skin.

Brush with a glaze of maltose (or honey), soy sauce, and five-spice powder.

Hang the duck in a cool, ventilated place to dry for at least 12-24 hours.

Roast in a preheated oven at 190°C until the skin is deep reddish-brown and very crispy.

Carefully carve the skin and meat into thin, elegant slices.

Serve with mandarin pancakes, hoisin sauce, shredded scallions, and cucumber strips.