This classic Chinese approach to roasting duck is regarded by many as the best method for preparing whole duck. This duck preparation is a 2-stage process that takes more than 24 hours before it is ready for roasting. The first stage seasons the duck and the second stage treats the skin. In the first step, aromatic spices, wine and enriched duck jus are combined in the cavity of the duck and sewn shut with stainless steel needles.
Finally, the ducks are then blanched and hung to be air dried just before roasting to ensure crispness of the skin. As the duck roasts, the flavour and aroma of the marinade in its cavity permeates the whole duck from inside out.
The end result is a roast duck that is — roasted to a gleaming mahogany tone with crisp and crackling skin, moist and flavourful meat — unlike any other.
This dish is paired with wraps, garnishes of cucumbers, spring onions and dipping sauce.