Peking Duck with Pancakes and Hoisin Sauce

Preheat oven to 450°F (232°C).

Rinse the duck inside and out and pat it completely dry with paper towels. This is crucial for crispy skin.

Using a fork, prick the duck skin all over, being careful not to pierce the meat. This helps render the fat during cooking.

Mix the maltose syrup (or honey), soy sauce, rice wine vinegar, and Shaoxing wine in a small bowl. Brush this mixture all over the duck, inside and out.

Place the ginger and scallion pieces inside the cavity of the duck. Sprinkle the inside with salt and pepper.

Suspend the duck for at least 2 hours, or preferably overnight, in the refrigerator to allow the skin to dry. You can use a hook or hang it by the neck over a container to catch any drips.

Place the duck on a roasting rack set inside a roasting pan. Add about 1 cup of water to the bottom of the pan.

Roast the duck for 30 minutes at 450°F (232°C).

Reduce the oven temperature to 350°F (177°C) and continue roasting for 2 hours, or until the internal temperature of the duck reaches 165°F (74°C) in the thickest part of the thigh. Baste the duck with the pan juices every 30 minutes.

If the skin starts to get too dark, tent it loosely with foil.

Let the duck rest for at least 15 minutes before carving.

While the duck is resting, steam or warm the mandarin pancakes according to package instructions (if using store bought).

To serve, carve the duck and separate the crispy skin. Traditionally, only the skin is served with the pancakes, but you can also include some of the meat.

Spread a thin layer of hoisin sauce on each pancake, add some crispy duck skin (and meat if desired), and top with sliced scallions. Roll up the pancake and enjoy!