1 whole duck, about 1½ kg, cleaned
1 tbsp salt
1 tsp Chinese five spice powder
¼ tsp pepper
1 tsp sugar
250ml white rice vinegar
2 tbsp maltose (mak ngah tong)
Pat dry the duck with a clean tea towel, and rub the inside and outside with seasoning. Combine vinegar, water and maltose in a saucepan and bring to the boil. Bathe the duck with the mixture for 5-10 minutes. Hang the duck out in an airy place to dry for about two hours.
Place duck on a roasting pan, and roast in a preheated oven at 180°C-190°C for about 30 minutes. Turn the duck around at intervals to ensure even roasting.
Heat wok with enough oil for deep-frying until oil is just hot. Deep-fry the duck until the skin is golden brown and crisp. Remove the duck and drain. Cut the duck into serving-size pieces and serve with sour plum sauce.