Ingredients:
5lb dressed duck (recommend Cherry Valley breed)
2 tsp coarse sea salt (key for deodorizing)
50ml vodka (easier than traditional sorghum wine)
3 tbsp malt syrup (better coloring than honey)
700ml water (divided use)
6 thick ginger slices (bruised)
Serving Set:
Mandarin pancakes
1 scallion (cut into 8cm white sections)
Hoisin sauce
Cucumber sticks (peeled and seeded)
Pro Techniques:
1️⃣ Preparation
Pat dry duck thoroughly inside and out. Rub salt into cavity until dissolved. Note: This step effectively removes gamey taste
2️⃣ Alcohol Infusion
Generously rub vodka over duck skin until fully absorbed. Refrigerate for 4 hours. Pro tip: Alcohol evaporation reduces grease
3️⃣ Crispy Glaze
Mix malt syrup with 300ml warm water (104℉). Brush duck three times with 1-hour drying intervals. Key: Hanging air-drying yields better results
4️⃣ Roasting Wisdom
Stuff ginger into cavity. Place on middle rack with 400ml water in lower pan. Three-stage temperature control:
Phase 1: 392℉ convection roast 30 mins (set skin)
Phase 2: Reduce to 302℉ slow roast 60 mins (thorough cooking)
Phase 3: Increase to 428℉ roast 15 mins (perfect caramelization)