Back to 4 servings duck 1 whole duck, about 3.5 to 4 lb, neck attached, wing tips removed dry rub 1 tablespoon kosher salt 1 tablespoon five-spice powder 1 tablespoon white pepper, freshly ground 1 teaspoon sugar marinade 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 2 pieces fermented red bean curd, mashed, with a little of its liquid 1 teaspoon five-spice powder 1 teaspoon sugar 3 scallions, cut into 3-inch pieces 3 slices fresh ginger, lightly smashed 3 cloves garlic, lightly smashed blanching liquid 8 cups water, boiling, for the initial scald 0.5 cup Shaoxing wine or rice cooking wine, rose cooking wine if available 0.5 cup Chinese red vinegar, or rice vinegar, diluted with a little water 0.5 cup maltose, or honey
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1 Step 1: Remove the wing tips and feet, trim excess fat from the cavity, and pick out any pinfeathers. Rinse the duck and pat it completely dry inside and out.2 Step 2: Mix the salt, five-spice, white pepper and sugar. Rub it all over the outside and inside the cavity, then refrigerate uncovered for 2 hours.3 Step 3: Mash the fermented red bean curd with its liquid, stir in the soy sauce, oyster sauce, hoisin, five-spice and sugar until smooth, then mix in the scallions, ginger and garlic.4 Step 4: Pour the marinade into the cavity, shake the duck to coat the inside, then close the cavity with a skewer or sew it shut with kitchen twine.5 Step 5: Optional but recommended: loosen the skin from the breast and legs by hand, or inflate it with an air compressor through a small hole under the neck skin, so it separates from the meat.6 Step 6: Hang the duck by the neck or set it on a rack in the sink. Pour boiling water over the whole bird for about 2 minutes, until the skin tightens and turns pale.7 Step 7: Pat the duck dry. Mix the Shaoxing wine, red vinegar and maltose into hot water, then pour it over the duck for about 2 minutes, letting the skin semi-dry between pours. Repeat until the skin is evenly tight and glossy, about 5 times.8 Step 8: Cut off the neck and head. Air-dry the duck breast side up on a wire rack set over a sheet pan in the refrigerator, uncovered, for 24 to 48 hours. A fan can speed drying.9 Step 9: Let the duck sit at room temperature for 20 minutes and preheat the oven to 425°F (220°C).10 Step 10: Set the duck breast side up on a foil-lined rack in a roasting pan, wrap the wings and legs loosely in foil, and roast for 10 minutes.11 Step 11: Reduce the oven to 350°F (175°C) and roast 20 minutes more, then flip the duck breast side down and roast 20 minutes.12 Step 12: Unwrap the wings and legs and roast the duck for 20 more minutes, until the skin is deep golden and crisp and the thickest part of the thigh reads 165°F (74°C) with no pink at the bone. For a larger bird, add about 15 minutes per extra pound.13 Step 13: Rest the duck for 10 minutes, then discard the aromatics from the cavity. Chop into bite-size pieces and serve with plum sauce.getsaucepan.com/r/370cebf7-7952-5277-9389-180f067eba61
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