Shang Palace

Ingredients

• 10g salt
• 4g chicken powder
• 10g sugar
• 100g maltose powder
• 2g five spice powder
• 3g star anise
• 50ml white vinegar
• 5g dry onion
• 10g spring onion
• 2,500g whole duck
• Olive oil

Method

1. Wash the duck thoroughly.
2. Stuff the duck with the salt, sugar, chicken powder, five-spice powder, star anise, dry and spring onions.
3. Seal the bottom using an iron rod.
4. Hold the duck throat open and blow air through it, into the duck.
5. Mix the maltose powder and white vinegar together, steam for 20 minutes.
6. Using a pastry brush, brush the maltose and white vinegar mix over the whole duck.
7. Hang the duck and let it air dry for at least 5 hours.
8. Pre-heat the oven to 120°C, then bake the duck for 40 minutes.
9. To serve, brush a little olive oil onto the duck.
10. Serve with thin pancake, cucumber, spring onion and seafood or Hoisin sauce.

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