1. Prepare the duck at least 2 nights before cooking or up to 4 days in advance. In a wok or large pot, stir together all the ingredients for the brining, except the duck, over high heat. Remove the brine from the heat as soon as the salt and honey dissolve. Allow the brine to cool completely.

2. Add the duck, breast-side down, ensuring that it is completely submerged in the brine, weighing it down with a heavy plate if necessary. Allow to brine in the refrigerator for 12 hours.

3. The next day, retrieve the duck from the refrigerator and allow it to come to room temperature. Discard the brine.

4. Bring a wok filled with water to a rolling boil over high heat. Gripping the duck’s neck firmly in one hand, ladle the boiling water over the duck, about 2 minutes per side. Your goal is for an even shrinkage of the duck’s skin to be accomplished.

5. Pat the scalded duck dry with paper towels. Heat the honey or maltose briefly until runny. With a brush, glaze the duck thoroughly with the honey or maltose and set the duck on a wire rack.

6. Place the duck and the wire rack on a large oven tray and allow the duck to dry uncovered in the refrigerator at least for 24 hours or up to 3 days.

7. Remove the duck from the refrigerator an hour before cooking, and preheat the oven to 175 C. Roast the duck on the wire rack and oven tray for about 45 mins or until a thermometer registers 55 C when inserted into the duck’s breast. It is a good idea to start checking at the 40-min mark. When the duck is done, allow it to rest for at least 30 mins.

8.Fill a wok half full with oil and heat until smoking. Gripping onto the duck’s neck as before in one hand, ladle the hot oil onto the duck, focusing on areas that are not a rich golden colour. The duck is ready when it boasts an evenly-browned skin. Carve and serve while the skin is crispy.