During the pandemic, frozen duck remains the most accessible option in New York. Thaw at room temperature. After thawing, thoroughly rinse the duck inside and out. Pour boiling water over both sides of the duck three times to tighten the skin and prevent it from absorbing juices during roasting, ensuring crispiness.
Air-drying: Place the duck on a water-filled wine bottle (heavy enough to stabilize). Use chopsticks to prop up the wings. Air-dry in a ventilated area for 5 hours, adjusting time based on conditions (e.g., use a fan if no window is available). The skin should feel firm, dry, slightly oily, and slightly separated from the meat when pressed. Crispy glaze: Mix honey, cooking wine, and rice vinegar in a 4:3:2 ratio. Stir well. Brush the glaze evenly over the air-dried duck, including hidden areas like under the wings. Air-dry again until the surface is dry and the skin darkens. Repeat this step twice. Pre-roasting preparation: Preheat the oven to 400°F. Insert an apple into the cavity and seal it with a water-soaked mantou (or bread) to retain moisture and enhance flavor. Wrap wingtips and legs in foil to prevent burning. Place the duck breast-side down on a rack over a drip pan. Roast at 400°F for 45 minutes, flip, and roast 15 more minutes. Adjust time based on color. Reduce to 340°F and roast for another 15 minutes. Cool before carving. Split the breast along the midline and slice. Shred joint meat for plating. Use the carcass to make soup with scallions.