Prepare the Duck:

• Rinse the duck under cold water and pat it dry with paper towels.
• Use a needle or a skewer to prick the skin of the duck, being careful not to pierce the meat. This helps the fat render out during cooking.

Seasoning:

• Rub the duck inside and out with salt and five-spice powder. Ensure it’s evenly coated.
• Mix the maltose (or honey), soy sauce, and rice vinegar in a bowl. Brush this mixture all over the duck.

Drying the Duck:

• Hang the duck in a cool, dry place or place it on a rack in the refrigerator for at least 12 hours. This step is crucial for achieving crispy skin. If hanging, make sure it’s not touching anything.

Preheat the Oven:

• Preheat your oven to 375°F (190°C).

Boil Water:

• Bring 2 cups of water to a boil. Carefully pour the boiling water over the duck to tighten the skin, which will help crisp it up during roasting.

Roasting:

• Place the duck on a rack in a roasting pan, breast side up. Roast for about 1.5 hours, basting with the remaining soy sauce mixture every 30 minutes. The skin should be golden brown and crispy when done.

Rest the Duck:

• Once cooked, remove the duck from the oven and let it rest for 15 minutes. This helps retain the juices.

Carve and Serve:

• Using a sharp knife, carve the duck into thin slices, focusing on the skin and meat. Serve with thin pancakes, hoisin sauce, and sliced scallions.