Fattened ducks are slaughtered, plucked, eviscerated and rinsed thoroughly withwater. Air is pumped under the skin through the neck cavity to separate the skin from the fat. The duck is then soaked in boiling water for a short while before it is hung up to dry. While it is hung, the duck is glazed with alayer of maltose syrup, and the inside is rinsed once more with water. A second layer of glaze/marinade of soy sauce,five-spice powder and more maltose is then applied inside and out, and the duck is left to stand for 24 hours in a cool, dry place (or a refrigerator). It is then roasted in an oven until the skin turns shiny brown.
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