Open-fire whole duck ('faking duck', a take on Peking duck)

Trim a little excess skin and cut off the wings.

Make a boiling water mixture with salt, sugar, garlic cloves and chilies to infuse flavour.

Dip the duck in the boiling water for two minutes to tighten the skin.

Salt the outside generously with kosher salt; leave the duck hanging while the first logs burn down to coals.

Move the coals around and add wood so the duck gets radiant heat from flame and coals; set the distance so a hand can stay in front for eight to ten seconds.

Move some coals in front of and under the bird so fat drips onto them; crisp it from all sides.

After almost three hours of gentle heat, lower the duck to hang beside the fire for an even wall of heat; rotate to brown each side, checking after about 30 minutes; hand tolerance now three to five seconds.

Move the wood fire in front of the breast and the coals behind for even browning.

Finish at about five hours in total, when the skin is dark golden brown and crisp; rest on a cutting board and carve the breast and leg.