Start by patting the duck dry using kitchen paper. This step is crucial for achieving crispy skin. Rub the fine salt all over the skin and inside the cavity, ensuring it’s evenly coated. Place the duck on a wire rack set over a tray to catch any drips, and let it rest on the counter for 1 hour. This allows the salt to begin flavoring the duck and preps it for the next steps.

Bring approximately 1½ liters of water to a gentle boil. Carefully pour this hot water over the duck's entire surface, flipping it over to cover both sides. This technique helps tighten the skin, contributing to that prized crispiness. Use a deep tray inside your sink to catch the splatters, and if you spot any stubborn feather ends, remove them gently with tweezers.

In a bowl, combine the maltose with hot water and vinegar, stirring until it’s fully dissolved. This mixture will give the duck a glossy finish. Brush the duck skin with a layer of this syrup, covering it completely. After this, return the duck to the fridge for 1 hour before applying a second layer of the syrup.

Once you’ve brushed on the second layer of syrup, leave the duck uncovered in the refrigerator. Resting it for 24 to 48 hours is essential, as it allows the skin to dry out and develop that delightful crisp.

One hour before roasting, remove the duck from the fridge to bring it back to room temperature. Stuff the cavity with the green onions, halved garlic, quartered apples, star anise, cinnamon sticks, and bay leaves. Secure the openings with toothpicks or skewers to keep the stuffing inside during cooking.

Preheat your fan-assisted oven to 200°C (390°F), or 220°C (425°F) if using a traditional oven. Place the duck breast-side up on the middle rack, and set a roasting tray below to collect any drippings. Roast for about 15 minutes.

After the initial roasting time, reduce the oven temperature to 180°C (350°F), or 200°C (390°F) for the traditional setting. Cover the tips of the wings and the ends of the legs with aluminum foil to prevent burning. Continue roasting for an additional hour, adjusting based on the size of the duck and your oven's performance.

To make sure the duck is fully cooked, insert an instant-read thermometer into the thickest part of the inner thigh. It should register at least 74°C (165°F) to be safe to eat.

Once the duck is done, take it out of the oven and let it rest briefly on a cutting board for about 15 minutes. Meanwhile, use some of the duck fat collected in your roasting tray. Add half a tablespoon of this fat to a separate pan and whisk in the sweet bean sauce and sugar. Heat this mixture over low heat until it starts to simmer, then transfer it to a small serving dish.

If your Peking duck pancakes are cold, steam them for about 3 minutes until warmed.

Slice the duck into manageable pieces. To enjoy, spread a bit of the sauce over a pancake, add slices of duck, scallions, and cucumber sticks, then wrap it up into a cylinder. It’s a delightful bite of layered flavor!

Don’t waste the carcass! After enjoying the meat, boil the remains in water by adding napa cabbage or winter melon. Season with salt and white pepper for a comforting soup later.