#This dish can be served as a main course for 4 or as an appetizer for 6.# Wash the duck and pat it dry on a clean cloth. Ease the finger between the skin and flesh of the duck, starting at the neck end and working the length of the bird.

Put a stick or large skewer through the neck and the cavity of the duck to wedge it securely. This will make the duck easier to handle. Hold the duck over the sink and pour boiling water all over it. Pat the duck dry.

Melt half the maltose and dissolve in the water. Stand the duck on a rack over a deep tray. Slowly pour the maltose liquid over the duck. Pour the maltose liquid over the duck 3 or 4 times. Leave the duck in a cool place for 6-8 hours, or overnight, until the skin is dry.

Remove the skewer. Stand the duck on a rack in a roasting pan. Preheat the oven to 400°F and cook for 30 minutes. Turn over and cook the underside for a further 30 minutes.

Melt the remaining maltose with the tomato paste and add the food coloring. Spread over the duck and cook for a further 30 minutes. (The duck should have a crisp, redish-brown skin.)

Heat the wok and add the mixed ingredients for the duck dip. Cook for 3-4 minutes until the sugar has dissolved and the dip is smooth. Serve in individual cups.

Remove the duck skin in squares. Slice the duck flesh and serve with the skin on top.