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By Eileen Yin-Fei Lo

Published 2009

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A thick syrup made by malting grain starches, mostly barley, maltose is pleasant and sweet, though not as sweet as raw sugar, and it provides the essential flavoring for Peking duck. Mixed with vinegar and boiling water, it is used to coat the skin of the duck before roasting. Once sold in small ceramic pots, maltose now comes in plastic containers and will keep in its closed container at room temperature for up to 3 months.

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