-
1
Combine the five-spice powder, soy sauce, hoisin sauce, Shaoxing wine, and star anise in a bowl. Pour the marinade into the cavity of the duck. Seal the cavity opening with a metal skewer, threading it through the skin on both sides to close it completely. Stand the duck upright over a tray so the marinade cannot escape. The seal holds when the skewer draws the skin taut and no liquid seeps from the base.
-
2
Warm the maltose with the rice vinegar over low heat until the maltose dissolves to a fluid glaze. Brush it evenly over the entire exterior of the duck. Hang or set the duck on a rack in a cool, well-ventilated place and leave uncovered for a minimum of 8 hours, or overnight. The skin is ready when it is completely dry to the touch and has tightened visibly across the breast.
-
3
Heat the oven to 220 °C. Place the duck breast-side up on a rack set over a deep roasting tray. Roast, rotating the duck a half-turn every 20 minutes to ensure even colour. Continue until the skin reaches a deep amber-mahogany lacquer and the internal temperature of the breast reads 74 °C on a probe thermometer, with the thigh registering higher.
-
4
Remove the duck from the oven and allow it to rest on the rack for 10 minutes before cutting. Carefully withdraw the skewer and pour the internal juices from the cavity into a small bowl to serve alongside. The resting is complete when the juices run clear from the cavity.