Jinling roast duck

Method

1. 1 Rub roasted salt mixed with five-spice powder into the duck's cavity, then sew the opening shut.
2. 2 Pour boiling water over the skin four times to make it contract and become firm and smooth.
3. 3 Brush the skin with a mixture of malt extract and vinegar, then hang it to dry in the cold wind for 12 hours until the skin is as dry as paper.
4. 4 The skin must be so dry that it makes a clicking sound when tapped; if it's still damp, it will become soft and mushy when baked.
5. 5 Bake suspended in the oven at 200 degrees for 70 minutes, collecting the drippings in the bottom tray.
6. 6 Let it rest for 15 minutes, then chop it into pieces and pour the broth (made from boiled pork belly with orange peel) over it.

With an appliance

• Oven 2 hr

  Hang the duck by hook on the upper rack of the oven at 200 degrees for 70 minutes, with a tray of water underneath to prevent the skin from burning.