北京烤鸭

Rinse the duck thoroughly inside and out, then pat completely dry. Carefully separate the skin from the flesh by inserting a straw or pump between the skin and breast and inflating, which ensures the skin crisps evenly during roasting.

Dissolve the maltose in the boiling water, then stir in the rice vinegar and soy sauce to create the glaze. Pour this mixture over the duck repeatedly, ladling it over every surface until the skin is evenly coated.

Hang the glazed duck in a cool, well-ventilated area or place it uncovered on a rack in the refrigerator for twelve to twenty-four hours. The skin must dry completely, which is the essential step for achieving crackling crispness.

Preheat the oven to 240C. Place the duck breast-side up on a rack set over a roasting pan filled with two centimetres of water. Roast at high heat for fifteen minutes to initiate the skin crisping.

Reduce the oven temperature to 180C and continue roasting for one hour to one hour and fifteen minutes, rotating the pan halfway through. The duck is done when the skin is deeply mahogany and shatteringly crisp throughout.

Remove the duck from the oven and let it rest for ten minutes on the carving board. Using a very sharp thin knife, carefully carve the crispy skin into small rectangular pieces, keeping a thin layer of fat attached to each.

Slice the duck meat separately into thin strips. Arrange the skin pieces and meat on separate platters. Warm the Mandarin pancakes by steaming for three minutes until soft, pliable, and lightly translucent.

To assemble, spread a small amount of hoisin and sweet bean sauce on a warm pancake, add a few pieces of crispy skin and duck meat, top with scallion strips and cucumber batons, then roll tightly and eat immediately.