Beijing Fashion Duck

Clean the duck thoroughly, inside and out. Drain well, and dry with a cloth or absorbent paper.
In china it is done with the head, but you can remove it.

Marinate the duck with sugar, salt, seasoning, 5 Chinese spices and ginger. Put a little oil, to give it a bind, and rub this seasoning well inside the duck, avoiding staining the skin. Let it taste for 20 minutes.
After that time, place the chopped ginger, star anise and bay leaf inside the duck. Close the duck with chopsticks or tie the legs with string.

Bring a large pot of water to the fire and, when it is hot, scald the duck for 5 seconds. Remove and then immerse in ice water, also for 5 seconds, to stop cooking. Remove and dry well with a cloth with absorbent paper.

Then mix with the maltose or honey syrup, the two vinegars and the wine. Spread this mixture over the duck's skin and set aside in a ventilated place or in the refrigerator for 6 hours or until the icing is dry.
Sauce:
After 6 pm, in a bowl mix the sugar, oyster sauce, miso and hoisin sauce. Take a pan with the oil to the fire and, when it is hot, put the mixed spices. And stir until it boils, then turn it off and let it cool.

Turn the oven on at 180ºC.
When it is hot, place the duck to roast on an oven grill with the breast facing up. Bake for 1 hour or until the skin is golden and crispy, then turn and leave for another 15 minutes. (place a tray under the grill, for the fat that will release from the duck while roasting).

Remove your Peking duck from the oven and brush with a little oil to make it brighter. It's ready to serve!