Homemade Peking Duck with Mandarin Pancakes and Plum-Honey Sauce

Name: Homemade Peking Duck with Mandarin Pancakes and Plum-Honey Sauce
Ingredients: duck; 4 PL salt; 2.5 PL granulated sugar; 1 PL Chinese five-spice powder; 1.5 ČL Sichuan pepper; 5 kvarty water; 2 PL red Chinese vinegar; 1 PL black Chinese vinegar; 3 PL Shao Xing wine; 0.25 Šálka maltose; 2 Šálka all-purpose flour; 1 Šálka hot water; sesame oil; 16 uncí fresh plums; 2 PL fig honey; 0.25 Šálka rice vinegar; 0.25 Šálka granulated sugar; 2 PL Shao Xing wine; 2 PL dark soy sauce; 0.25 Šálka sriracha; cucumber; pickled carrot; spring onion

#duck#roasting#plum-honey sauce#mandarin pancakes#Chinese cuisine

A classic homemade Peking duck featuring crispy skin and tender meat, served with delicate mandarin pancakes, fresh vegetables, and a sweet and tangy plum-honey sauce. This recipe guides you through preparing the duck, pancakes, and sauce for an impressive holiday feast.

Ingredients extracted via AI

duck4 PL salt2.5 PL granulated sugar1 PL Chinese five-spice powder1.5 ČL Sichuan pepper5 kvarty water2 PL red Chinese vinegar1 PL black Chinese vinegar3 PL Shao Xing wine0.25 Šálka maltose2 Šálka all-purpose flour1 Šálka hot watersesame oil16 uncí fresh plums2 PL fig honey0.25 Šálka rice vinegar0.25 Šálka granulated sugar2 PL Shao Xing wine2 PL dark soy sauce0.25 Šálka srirachacucumberpickled carrotspring onion

Procedure generated via AI

Gently separate the skin from the duck meat using your fingers. Then, carefully inflate air beneath the skin using a bicycle pump, starting near the legs under the breasts and working upwards until the skin is fully puffed.
Prepare the spice mix by combining 4 tablespoons kosher salt, 2 1/2 tablespoons granulated sugar, 1 tablespoon Chinese five-spice powder, and 1 1/2 teaspoons ground Sichuan pepper.
Rub the spice blend generously under the duck skin and inside the cavity.
Bring 4.75 liters of water to a boil over medium-high heat. Pour the hot water over all parts of the duck skin—breasts, legs, thighs, back, and wings—until the skin is completely covered.
Allow the duck to dry on a wire rack for about 10 minutes.
In a small saucepan, mix 480 ml water, 24 g red Chinese vinegar, 12 g black Chinese vinegar, 45 ml Shao Xing wine, and 86 g maltose. If needed, gently warm the maltose before adding.
Bring the mixture to a boil and reduce for 5 minutes.
Brush half of this glaze onto the duck breasts, then thoroughly coat all the skin on the back.
Place the duck in the refrigerator overnight, hanging or standing so that the skin does not touch any surfaces.
Preheat the oven to 120 °C (250 °F) and position the racks in the lower third of the oven.