Sliced Crispy Roast Duck
This sliced skin hanging oven duck uses hanging oven roast duck with a golden-red, crispy, fragrant skin, brushed with malt syrup before roasting.
Ingredients
Mao duck (about 2 kg, slaughtered with feathers removed, cut a small opening under the wing to remove entrails)
1
maltose
10 g
wet starch
7 g
five-spice powder
a pinch
salt
10 g
Instructions
1
Preparing the duck
After slaughtering the duck and removing the feathers, cut a small opening under the wing, remove the entrails, and wash it clean. Then inject salt water into the cavity to flush out any blood. Pour it over the duck's body as well to tighten the skin.
2
Propping open and marinating
Use bamboo sticks to prop open both sides of the duck's cavity, then place the salt and five-spice powder inside the duck.
3
Applying the sugar glaze
Combine the maltose and wet starch, stirring until they form a thin, even paste. Brush the paste evenly over the duck's body, then let the duck air-dry. If you are short on time, hang the duck in a warm spot to dry it more quickly.
4
Roasting
Insert a spit up through the duck's legs and through the neck to secure the head. Roast over high heat, starting with the neck and rump until golden brown, then roast the rest of the body until the entire duck turns a deep reddish color.
