Crispy Whole Roast Duck

1. 1Pull the loose fat from inside the cavity and trim the neck flap. Rub the salt and five-spice through the cavity, then push in the spring onions, ginger and star anise. Close the cavity with a skewer.
2. 2Sit the duck on a rack in the sink and pour the boiling water slowly over it, turning so every part is scalded — about 2 litres in total. The skin will visibly tighten and change colour. This shrinks the skin away from the fat so it can dry and later crisp.
3. 3Mix the maltose, Shaoxing wine, dark soy and vinegar with 3 tablespoons of hot water until smooth, then brush the duck all over with it.
4. 4Hang or rack the duck uncovered in the fridge for at least 12 hours, ideally 24. The skin should end up dry and taut to the touch, like parchment. This is the step that cannot be rushed or replaced.
5. 5Heat the oven to 200°C fan. Sit the duck breast-up on a rack over a deep tray with a little water in the bottom — the water stops the dripping fat smoking out the kitchen.
6. 6Roast for 30 minutes, then turn the oven down to 160°C fan and roast for a further 60–70 minutes, draining the fat from the tray twice.
7. 7Raise the heat to 220°C fan for a final 10–15 minutes to blister the skin. Watch it closely — the sugars in the glaze go from mahogany to burnt quickly.
8. 8Rest for 15 minutes, then carve the skin and meat off in strips and serve with pancakes, cucumber, spring onion and hoisin.

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