Hope you love this Peking Duck - if you're up for it, it's worth it! Inflating the skin is optional (if it sounds too weird) but I think this helps with the crispy skin. I got the thin pancakes from our Asian supermarket and served it with them.
Make the marinade by heating the maltose, soy sauce, rice wine, star anise, ginger and 1 cup of water together in a pot. Bring to a boil and simmer for about 5 mins.
Stand the duck upside down on a sturdy bottle (or a stand or something similar it will fit over) in the sink.
Insert the bike pump valve between the flesh and the skin near the neck and pump until the skin is inflated and separated a little from the flesh.
Pour boiling water over the duck a couple of times. Let it drip dry on the bottle a few minutes.
Dry it well with paper towels and then put on a rack in a baking tray. Baste it well with all the marinade and then let it sit, uncovered, for about 4 hours somewhere cool and airy while it dries. (Apparently, you can also do this step while it's on the bottle and let it dry there but it wasn't practical for me to do that)
Preheat oven to 240 degrees C. Cook the duck for 15 minutes and then reduce the temp to 180 and cook for one hour more, or until the skin is crispy.
Serve in slices with thin strips of spring onions and cucumber, the pancakes and some hoisin.