To begin, preheat your oven to 160°C (320°F). In a small bowl, mix together 3 tablespoons of maltose syrup, 2 tablespoons of light soy sauce, and 1 tablespoon of rice vinegar. This mixture will serve as a glaze for the duck, ensuring the skin becomes crisp and golden during roasting. Set this aside for use later in the process.

Blanch the duck to tighten the skin. In a large pot, bring 6 cups of water to a boil. Holding the duck by the neck or using tongs, carefully ladle the boiling water over the entire duck for 1-2 minutes. This will help the skin tighten and prepare it for roasting. Once blanched, pat the duck completely dry with paper towels. This step is crucial for achieving crispy skin.

Prepare the marinade. In another small bowl, combine 1 tablespoon of Shaoxing wine, 1 teaspoon of five-spice powder, ginger slices, and chopped scallions. Rub this mixture all over the inside cavity of the duck. This will infuse the duck with aromatic flavors as it roasts.

Next, glaze the duck with the maltose mixture. Brush the duck evenly with the glaze, making sure to coat the entire surface. It’s important to ensure the glaze is spread evenly, as this will contribute to the skin’s crispness. Place the duck on a wire rack over a baking tray and leave it uncovered in the refrigerator for at least 6 hours, or overnight if possible. This allows the skin to dry out and helps the glaze set.

After the duck has dried, preheat your oven to 160°C (320°F). Place the duck, breast side up, on a roasting rack inside the oven. Roast for 60 minutes, allowing the duck to cook through slowly, rendering the fat while keeping the meat tender. Every 20 minutes, carefully brush the duck with more glaze to build up the crisp, golden skin.

After the first hour, increase the oven temperature to 220°C (430°F) and roast the duck for an additional 20-30 minutes to achieve a crispy, golden-brown skin. Keep an eye on the duck during this time to avoid burning the skin. The high temperature at the end of cooking will ensure a perfect, crackling finish.

Once the duck is cooked and the skin is golden and crispy, remove it from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute, ensuring tender and flavourful meat. Carve the duck by carefully slicing off the crispy skin first, followed by thin slices of the meat.

To serve, place a few slices of crispy duck skin and meat onto a Mandarin pancake. Add a drizzle of hoisin sauce, a few julienned cucumber pieces, and sliced scallions. Roll the pancake tightly and enjoy. Repeat with the remaining pancakes and duck slices