Today, the legendary dish still comes with rather majestic connotations due to its very lengthy and detailed preparation. White-feathered are raised in a free-range environment for an entire 45 days. After this, they are force fed for 15-20 days. Once slaughtered, gutted, plucked, washed, and boiled, air is pumped under their skin so that it gets separated from the fat.
The duck is then hung to dry and coated with a thick layer of maltose syrup, making the skin super crispy. It is then roasted in either the traditional method with the oven closed, or with the hung oven method.