Presentation of this glistening bird will have jaws dropping around the room. Beneath the crisp and crackled skin each bite releases tangy, sweet, and savoury flavours.
1 cup honey or maltose
1 cup white vinegar
1 cup red vinegar
3 cups water
3 star anise
3 bay leaves
2 shallots, minced
2 Tbsp finely sliced ginger
1/2 tsp five spice powder
1 Tbsp salt
1 Tbsp whole bean sauce
1 tsp chee hou sauce
1 Tbsp cooking wine
In a medium saucepan over low heat, combine all ingredients but the duck, and set aside.
Remove the giblets and securely close the duck’s tail end with a skewer using an in-and-out sewing motion.
Spoon sauce into the body cavity, then seal up the neck with another skewer. Keep extra sauce.
In a large pot, bring 8 cups of water to boil. Carefully blanch the duck for 1 min.
Remove duck and place on wire rack in a roasting pan. Baste generously with remaining sauce.
Remove duck and rack from pan and let rest in a cool, draughty place for 4-5 hrs.
Preheat oven to 410°F.
Transfer duck to empty roasting pan. Bake in oven for 10 mins.
Reduce temperature to 320°F and bake for 35 more mins.