1 duck 1.5 kg duck
1 tbsp five spice powder
3 tbsp hoi sin sauce
2 tbsp peanuts
3 pics star anise
2 stalk spring onion
4 nos shallots
5 nos garlic crushed
2 tbsp Chinese rice wine
1 liter water
2 tbsp white vinegar
300 gm maltose
Clean & dry the duck, rub skin & cavity
with spice powder, hoi sin sauce & rice wine.
Stuff cavity with star anise, shallots, garlic,
spring onion & peanuts then close it up with
a bamboo skewer or kitchen string.
Heat up rest of the ingredients & baste the
duck with it.
Hang the duck to dry for about 6 hours
under the fan or sun.
Roast in pre-heated oven at 180 – 200
degrees Celsius for about 35 – 40 minutes
or until cooked.