Beijing Roast Duck Materials: 2250g dressed Beijing duck 10g malt sugar (maltose) 1 dish sweetened soy-bean paste 1 dish Beijing chive sections lotus leafcakes and hollow sesame seeds buns Preparations Select a Beijing Duck crammed with whole skin. Pump in air through the opening cut at the windpipe so as to plump up the duck and disjoin from meat. Cut open the belly and draw, and then insert a 2 inch- long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry. The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.Roasting rods may be used if needed. Roast until golden brown. The removed duck looks as though it were lacquered. Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on the table before serving.