Beijing roast duck

Master stock
5l water
1 cup maltose (available from Chinese grocer)
200ml Chinese soy sauce
125ml Shaoxsing rice vinegar (available from Chinese grocer)

Cavity stock
3 star anise
2 cinnamon quills (or cassia bark)
200ml chicken stock
50ml Chinese soy sauce
20g yellow rock sugar (available from Chinese grocer)
20ml sesame oil
1 tsp sichuan pepper
2kg duck

For the master stock: Massage the duck with a chopstick to loosen the skin. With a bicycle pump and football needle, pump air into the duck and tie off with string. In a large saucepan, bring the master stock ingredients to the boil and blanch the duck. Preheat oven to 165C. Line a tray with foil and a greased cooling rack. The master stock can be frozen to use again.

For the cavity stock: Insert the star anise and cinnamon into the cavity. Using a funnel, add the liquid and seal shut with a bamboo skewer. Brush the duck with master stock and roast for 1 1/2 hours, rotating occasionally. Strip the duck and roll in mandarin pancakes with cucumber, spring onion and hoison sauce.