Peking Duck

Thaw the duck, remove the head, neck and tail. Clean the surface and cavity, remove any duck hairs.

Use a big S-shape hook to hang the duck. Prepare a pot of boiling water, pour over the duck skin until it shrinks.

Mix the vinegar and honey (you may heat the vinegar in advance). Smear over the skin of duck, hang and air dry for 5 to 6 hours.

Place the duck in an air fryer and cook at 180°C for 25 minutes. Turn the duck upside down, cook at 150°C for 20 minutes more until golden brown.

When the duck has cooled, slice the skin and meat. Enjoy it with the condiments (Peking duck wrappers, cucumber strips, shredded leek, Beijing sauce or Hoisin sauce).