Ingredients

• 1 skinned duck – 2.5 kg (5.5 lb)
• 2 tablespoons fine salt (30 mL)
• 2 tablespoons maltose (30 mL)
• 120 mL hot water (½ cup)
• 1 teaspoon vinegar
• 2 green onions
• 1 head garlic
• 2 apples, quartered
• 4 star anise
• 4 bay leaves
• 2 pieces cassia cinnamon
• 3 tablespoons sweet bean sauce (45 mL)
• 1 teaspoon sugar
• Peking duck pancakes
• Extra green onions (julienned)
• Cucumber, peeled, seeded, cut into sticks

Prepare Duck

Pat duck dry; rub salt on skin and cavity.
Place duck on a rack over a tray; rest 1 hour.
Boil 1.5 L (6 cups) water; pour over duck (flip sides). Remove feather bits if still present.
Dissolve maltose in hot water and vinegar; brush on duck.
Chill uncovered for 1 hour; brush another syrup layer.
Refrigerate 24–48 hours.

Roast duck

Remove duck 1 hour before roasting.
Stuff cavity with green onions, garlic, apples, star anise, cinnamon, and bay leaves; seal with toothpicks.
Preheat fan oven to 200°C (390°F) or conventional to 220°C (425°F).
Roast breast up on middle rack, tray below, 15 minutes.
Lower to 180°C (350°F) fan or 200°C (390°F) conventional; cover wings/legs with foil; roast ~60 minutes.
(if you have thermometer) Check doneness (temperature ≥74°C/165°F).

The Sauce

Rest duck 15 minutes.
In a pan, combine ½ tbsp duck fat, sweet bean sauce, and sugar; simmer until bubbling. Whisk.

Serve

Steam pancakes 3 minutes if cold.
Carve duck.
On a pancake, add sauce, duck, green onions, and cucumber. Roll and serve.