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 ...

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.

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 ...

The search for Peking duck begins and ends at a brick-and-stone building owned by Li Qun, a home turned restaurant you reach only after navigating a tangle of alleyways. On your first try, there ...

Maltose can be purchased as dry crystals where brewing supplies are sold or as a syrup sold alongside baking supplies. The syrup is usually corn-based, but it’s not to be mistaken for high ...

To make Peking duck, birds are plucked and cleaned, air pumped to separate the meat and skin, and that skin coated in maltose syrup before the whole duck is roasted in a hot oven.