A world-renowned dish from Beijing featuring duck with thin, crisp skin, served with pancakes, scallions, and hoisin sauce.
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Clean the duck and pour water over the skin to tighten it.
Mix maltose syrup with water and soy sauce. Brush evenly over the duck.
Hang the duck in a cool, well-ventilated area for 24 hours to completely dry the skin.
the duck at 400°F (200°C) until the skin is deep brown and crispy.
Carve the duck table-side, ensuring every piece has crisp skin.
Serve wrapped in Mandarin pancakes with scallions, cucumber, and sweet bean sauce.
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