Peking duck is one of the world’s great dishes ... which is tightened with hot water before the duck is wind-dried and painted with maltose syrup to help colour it a rich mahogany.

Peking duck is to Chinese cuisine like lechon is ... before being wind-dried and painted with seasonings, including maltose syrup for a rich mahogany color. Finally, the bird is slowly turned ...

Rich, sweet and salty, make your own Peking duck this ... 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 ...

Peking duck is also said to be one of the richest ... the duck is lacquered with a syrup of maltose, honey, and water to complement the bird’s flavor, aroma, and color. It is then left to ...

The traditional Peking duck is marinated is coated with a maltose-vinegar solution, but I like to use honey, dark soy, Chinese five spice and brown sugar. It enriches the flavor of the duck skin ...

Place the turkey on a rack set over a sheet pan and brush the entire bird, including under the wings, with the warm maltose syrup. Allow to dry for 5–10 minutes, and then repeat with the syrup.

Crisp, maltose-glazed skin and dark meat layered ... This is the ritual of the Peking duck — China's esteemed national dish. Like Thanksgiving turkey, the preparation process for Peking duck ...