Cantonese roast duck

Method

1. 1 Rub black bean paste, five-spice powder, ginger, garlic, and wine into the duck's cavity, then sew the opening shut.
2. 2 Separate the skin from the meat by blowing on it or gently using a spoon to poke around the neck; this gap is necessary for the skin to puff up and become crispy.
3. 3 Blanch the leather in boiling water for 30 seconds to shrink it, then dry it.
4. 4 Apply a mixture of malt extract and vinegar to the skin, then air dry for 12 hours until the skin is tight and dry.
5. 5 Bake at 200 degrees for 35 minutes, then lower the temperature to 170 degrees and bake for another 30 minutes, collecting the dripping fat in the tray below.
6. 6 Let it rest for 15 minutes, then chop it into pieces and dip it in the sauce that has seeped from the duck's belly.

With an appliance

• Air fryer 2 hr

  For a quarter of a duck: steam over medium heat at 180 degrees for 25 minutes (skin down), flip, then bring to 200 degrees for 12 minutes to crisp the skin.