Ingredients. 1 whole duck, about 2-2.5kg; 300ml water; 4tbs maltose or golden syrup; 4tbs clear vinegar; 1tsp beetroot powder (optional for colour), or pure beetroot juice ...

Once boiling, add the maltose and mix over a low heat until melted. Brush the malt mixture onto the duck skin, then leave in the fridge to air-dry for 1–2 days. On the day of serving, preheat ...

Peking duck is one of the world’s great dishes and as much an emblem of Beijing as the Forbidden City or the old hutong lanes. A skilled chef is said to be able to carve each duck into more than ...

Place the turkey on a rack set over a sheet pan and brush the entire bird, including under the wings, with the warm maltose syrup. Allow to dry for 5–10 minutes, and then repeat with the syrup.

1618 Asian Fusion. If you're looking for service, aesthetics, and ambience more like the Chinese upper classes had centuries ago when eating Peking duck, try 1618 Asian Fusion.