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1
Blanch whole duck in boiling water for 2 minutes; remove and pat dry thoroughly with paper towels.
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2
Hang duck in a cool, airy place (or refrigerator) for 2 hours to dry the skin completely; this step is essential for skin crispness.
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3
Combine soy sauce, rice wine, rock sugar, ginger, scallions, star anise, cinnamon, and chicken stock in a braising vessel large enough to hold the duck.
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4
Place dried duck breast-side down into the braising liquid; bring to a simmer, cover, and braise for 45 minutes, turning halfway through.
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5
Remove duck and set aside; strain braising liquid through a fine sieve, reserving 300ml.
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6
Roast duck skin-side up on a rack in a 200°C oven for 20–25 minutes until skin is crisp and deep mahogany brown; baste with reserved braising liquid halfway through.
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7
Rest duck for 5 minutes; carve into thin slices and serve with mandarin pancakes, hoisin sauce, and julienned cucumber and scallion.
