Crispy Beijing-Style Duck with Pancakes

1. Clean and Salt the Duck

Thoroughly clean the duck and rub it all over with ¹⁄³ cup of salt. This helps to remove impurities and starts the process of drying out the skin.

2. Secure Duck and Inflate

Use poultry skewers to secure the neck and cavity. Use an air pump to inflate the duck by tying the neck and pumping air under the skin until it separates from the meat.

3. Prepare for Hanging

Remove the wing and leg joints with a cleaver, and insert a chopstick under the wings to lift them away from the body. This setup helps the duck hang properly, allowing it to dry evenly.

4. Scald the Duck

Suspend the duck by its neck using a large, sturdy S-hook over a drip pan. Ladle 4 cups of boiling water over the skin. Scalding the duck tightens the skin, giving it a taut and glossy appearance.

5. Coat the Duck

Mix 3 cups of boiling water with 3 tablespoons of white rice vinegar and ¼ cup of maltose in a wok. Ladle this coating mixture over the duck.

6. Dry the Duck

Hang the duck in a cool, dry place for 10-12 hours, allowing the skin to dry completely. The skin should darken to a gray-beige color, indicating it's ready for the next step.

7. Prepare the Sauce

Mix together ½ cup hoisin sauce, 2 teaspoons sugar, 2 teaspoons sesame oil, and 2 teaspoons Shaoxing wine to create the sauce.

8. Serve the Duck

When the duck is ready, serve it with the sauce, 12 pancakes, and 6 scallions cut into 2-inch lengths.