Canard laqué de Pékin

Season and dry the duck

Pat the duck completely dry inside and out with paper towels — any moisture left on the skin will stop it crisping later. Rub the salt all over the skin and inside the cavity, then rub the Shaoxing wine inside the cavity and tuck in the ginger, scallion whites and star anise. Set the duck breast-side up on a wire rack over a tray and refrigerate uncovered for at least 12 hours, ideally 24.

• 1 whole duck
• 1 tbsp salt
• 2 tbsp Shaoxing wine
• 3 slices ginger
• 2 scallion whites
• 1 star anise

✅ C'est prêt quand : the skin feels dry, taut and slightly papery, not damp

Scald and glaze the skin

Bring the litre of water for scalding to a full boil and slowly pour it all over the duck's skin, working from the neck down — this tightens the skin so the glaze sticks and the fat renders evenly later. Pat the duck dry again. Whisk the maltose with the vinegar, soy sauce and the 250 ml boiling water until the maltose dissolves, then brush this glaze over the skin in two or three thin coats. Return the duck, uncovered, to the fridge for another 4–6 hours, or overnight.

• 1 litre boiling water, for scalding
• 60 g maltose syrup
• 2 tbsp rice vinegar
• 1 tbsp dark soy sauce
• 250 ml boiling water, for glaze

✅ C'est prêt quand : the skin looks shiny, deep amber and is completely dry to the touch, not sticky

First roast: render the fat

Preheat the oven to 150°C (300°F). Set the duck breast-side up on a rack over a roasting tray with about 2 cm of water in the bottom — the water catches the drips and stops the kitchen filling with smoke. Roast for 45 minutes; this gentle heat slowly melts the fat under the skin without scorching the glaze.

• 500 ml water, for the roasting tray

✅ C'est prêt quand : a layer of fat has collected in the tray and the skin looks tight and glossy

Second roast: crisp the skin

Raise the oven temperature to 220°C (425°F). Return the duck to the oven and roast for a further 25–30 minutes, turning the tray once, until the skin is deep mahogany and crackling crisp. Check that the thickest part of the thigh reaches at least 75°C (165°F) on a meat thermometer so the duck is fully cooked through.

✅ C'est prêt quand : the skin is deep reddish-brown and crisp, and the internal temperature reads at least 75°C (165°F)

Rest the duck

Lift the duck onto a board and let it rest for 10–15 minutes. This settles the juices and makes carving the crisp skin and meat much easier.

✅ C'est prêt quand : the duck has stopped steaming heavily and feels just warm to touch

Carve and serve

While the duck rests, warm the pancakes in a steamer for a few minutes. Carve the duck, keeping the crisp skin and meat together in thin slices. Serve with the warm pancakes, sweet bean sauce, cucumber batons and scallion brushes, letting everyone build their own wraps at the table.

• 20 thin wheat pancakes
• 150 g sweet bean sauce
• 2 small cucumbers
• 6 scallion greens

✅ C'est prêt quand : the pancakes are soft and warm, and the duck is sliced and arranged for serving