Place the duck on a wire rack over a roasting tray. Carefully pour a full kettle of just-boiled water over both sides of the duck. This tightens the skin and helps render the fat for crisp roasting later.

In a small bowl, mix salt, sugar, white pepper, ginger powder, chu hou paste, and oyster sauce to make the seasoning paste.

Rub all the seasoning mixture inside the cavity of the duck using a spatula.

Add spring onion, fresh ginger, banana shallots, and star anise into the cavity. Secure the cavity using skewers.

In a small saucepan, gently melt the maltose (or golden syrup), then stir in the vinegar to make the basting liquid.

Brush the duck all over with the basting liquid 2–3 times.

Place the duck on a wire rack over a tray, cover loosely with foil, and refrigerate for 6 hours or overnight to air dry.

Preheat the oven to 190°C fan.

Roast the duck breast side up for about 60 minutes until the skin is crisp and golden.

Remove from the oven and allow to rest for 5 minutes before carving.

Heat 1 tablespoon of oil in a non-stick saucepan. Add the preserved plums and ginger, frying for 2 minutes.

Add star anise, cinnamon sticks, and bay leaves. Fry for 40 seconds until fragrant.

Add rock sugar, water, and rice vinegar. Bring to a simmer and cook for 5–7 minutes until the sugar dissolves.

Stir in the cornflour slurry and cook until thickened.

Remove the aromatics before serving.

Serve the roast duck with warm plum sauce.