Happy Year of the Tiger everyone, 恭喜發財. I love cooking and serving whole birds! They are visually striking, rarely served in restaurants, and you can use the leftovers to make delicious soups! This recipe teaches you how to make and serve a roast duck. While best in the Webber/BBQ with good airflow, it also roasts up nicely in the oven. Also pairs nicely with other new year foods like these dumplings.

Ingredients:
Duck Marinade:
4-5 Cloves Chopped Garlic
Sm Piece Sliced ginger (thumb sized)
7 Cloves Star anise
2T Hoisin sauce
1T Bean Paste or Miso
2T Brown Sugar
1T Salt
1tsp 5 Spice Powder

Blanching Liquid:
70ml Chinese Red Vinegar
3T Maltose (or honey)
1.5L H20

Mantou: (10-12 pieces)
1.5C Ap Flour (low gluten ideal)
1tsp Dry Active Yeast
1tsp Baking Powder (if you use soda they will turn color)
1T Sugar
1/2C H20
1T Lard or Oil

Instructions:
Watch the video!

Duck Instructions
1.) Season cavity of duck with 1/2 salt, sugar, 5 spice mix
2.) Combine hoisin and bean paste and rub 1/2 around cavity
3.) stuff garlic, ginger, star anise in cavity
4.) Finish the dry seasonings and marinade in cavity
5.) Seal up the duck cavities with skewers
6.) Bring the blanching liquid to a simmer and turn to low
7.) Ladle liquid over the skin of the duck all over to tighten everything up
8.) Let rest overnight, barbecue or roast in oven at 375 degrees for one hour

Mantou Instructions
1.) Combine ingredient and let hydrate for 5 minutes.
2.) Knead for 5-10 minutes until smooth and elastic.
3.) Let rise for 2hrs or in the fridge overnight.
4.) Portion into 10-12 balls, rest 10m
5.) Roll flat, oil, fold in half, and let rest in steam basket ten minutes
6.) Steam for 8 minutes before serving