Peking duck

Method

1. 1 Wash the duck thoroughly, pat it dry, rub salt and pepper into the cavity, then use toothpicks to seal the opening.
2. 2 Blanch the duck in boiling water for about 1 minute to tighten the skin, then evenly brush the mixture of rice vinegar and sugar over the entire surface of the skin.
3. 3 Hang the duck in a well-ventilated area or place it in front of a fan to allow the skin to dry completely, for at least 2 hours.
4. 4 Roast the duck at 190°C for 60 minutes, turning it once midway to ensure even browning of the skin.
5. 5 Increase the oven temperature to 220°C and bake for another 10 minutes until the skin is red, glossy, and crispy. Remove and let rest for 10 minutes.
6. 6 Remove the skin and meat, slice thinly, chop scallions and cucumber into sticks, then wrap in rice paper and dip in sweet black sauce.

With an appliance

• Charcoal grill 2 hr 30 min

  Replace steps 4-5: roast the duck on a charcoal grill with medium heat, 25 cm away from the charcoal, for 45 minutes, turning it every 10 minutes, then lowering the grill to 15 cm for another 8 minutes; the skin will be smoky and the fat will drip onto the charcoal, but you must constantly watch the fire.