Peking duck with sweet bean duck sauce

For Peking duck the cut is made under the wing rather than at the vent, and the organs come out through that small cut in order.

Blow air in from the neck to separate the skin from the membrane before cutting the duck; restaurants use an air compressor.

Tie the wings and legs with rope, dip the duck into boiling water for less than a second or two at a time, turning so every part of the skin touches the water 2 to 3 times; the skin shrinks and tightens.

Mix the garlic, ginger, sugar, salt, soy bean paste, five spice powder and white pepper and spoon it into the duck chest, rubbing it around so the flavour is even; wipe any spills off the outside.

Mix the sugar, honey, vinegar and water for the glaze and stir over medium heat until the sugar melts completely, then bring it to a full boil.

Rinse the duck all over with the hot glaze, flipping it so the colour is even, catching the run-off in a container to reuse.

Dry the duck uncovered in the fridge at least 6 hours or overnight, until no liquid comes off on your fingers.

Reheat the saved glaze and glaze the duck a second time.

Plug the vent with the yadu, or sew the cut with skewers; put the yachun or apple or orange chunks in the chest to hold its shape, and add a small amount of hot water inside.

Preheat the oven to 180 degrees Celsius and bake for 40 minutes.

Wrap the wings and legs in tin foil so they do not burn, flip the duck and bake the other side for 40 minutes, adjusting for the size of the bird.

Use apple or pear wood in an outdoor oven or grill for smokiness.

For the sauce, heat the oil with the grated garlic and ginger until fragrant, add the sweet bean paste, the sugar and the water, and stir until it thickens.

Unplug the stick and release the juice from the cavity before serving.

Make a long cut down the middle of the breast and slice the duck thin, laying the slices skin side up on the plate.

Spread duck sauce on a wrapper, add cucumber, scallion and carrot and a slice of duck, and roll it up.