Roast Duck

Trim the duck's neck and skin areas, remove the heart and organ residue, and separate the skin from the meat.

Season the inside and cavity of the duck with salt, and insert 6 cloves of garlic and half a lemon.

Use a thin metal skewer like a toothpick to pierce and seal the duck's cavity and skin areas.

Boil water on the stove, hold the duck by the collarbone area, and blanch it briefly in the boiling water.

Squeeze the remaining half of the lemon and apply the juice evenly over the duck skin.

Place the prepared duck in the refrigerator for one day to dry and age the skin.

Cut the baby potatoes into quarters and prepare the garlic by cutting into quarters.

Season the prepared baby potatoes and garlic with salt and pepper.

Place a pot on the stove and bring water to a boil.

Spread the baby potatoes and garlic on an oven tray, place the duck on top, and roast at 160 degrees for 1 hour and 30 minutes.

Take the duck out and roast for an additional 5 minutes at 210 degrees.

Apply maple syrup evenly over the duck and roast for 3 minutes at 210 degrees.

Move the duck to a different tray, apply maple syrup, and sprinkle with ground salt, Sichuan peppercorns, Mala peppercorns, and coriander seeds.

Roast the duck in the oven at 210 degrees for 2 minutes to finish.