Chairman sichuan spiced whole duck
Serves: 8-10

Note: For this recipe to work best, you should marinate the duck for at least 2 days, then hang it overnight. You will get the best results if you marinate the duck in a tightly vacuum-sealed bag, but if you cannot do this, use a large zip lock bag and remove as much air as possible.

For the marinade – heat the chicken stock in a pot and dissolve the salts. Cool, then stir through the Hong Kong chilli powder and allow to cool.

To prepare the duck – wash the duck under cold water and remove any excess fat from the cavity. Dry the duck thoroughly with paper towel, then rub the red bean curd and ground bean sauce inside the cavity. Place the spring onion, ginger, star anise and cardamom inside the cavity. Place the duck in a large vacuum bag and pour in the marinade. Seal the bag tightly, removing all the air and marinate in the fridge for 2 days.

For the maltose liquid – dissolve the maltose with the hot water. Combine with the rest of the ingredients, cool and set aside.

To finish preparing the duck – remove the duck from the bag and rinse off all the chilli liquid. Bring some water to the boil in a large wok or pot, and bath the duck for 30 seconds. Coat the duck completely with the maltose liquid and hang or place on a rack, uncovered, in the fridge overnight to dry.

To cook – preheat an oven to 170°C. Hang the duck in the oven or place on a wire rack over a roasting dish. Roast for 30 minutes, then debone, carve and serve with Asian vegetables and steamed rice.