Roasting The Duck

Once the duck is dried, the cavity is stuffed with Chinese seasoning mix and the skin is basted with maltose mixed with water. During roasting the flesh of the bird will take on the flavour of the Chinese seasoning and the skin will become crisp and dark in colour.

1. Soak a bamboo skewer in water for 30 minutes. Cut the string from the air-dried duck. Put the duck on a rack over a roasting tin. Spoon Chinese seasoning mix (see box) into the body cavity.

   

2. Thread the soaked bamboo skewer through the skin at the tail end of the duck to ensure that it remains closed while cooking. Roast the duck in a 200°C oven for 15 minutes.

   

3. Remove the duck from the oven and brush with maltose and water. Lower the heat to 180°C and continue to roast, basting every 15 minutes, until the duck is dark brown, 1½-1¼ hours.