Dairy-Free Peking Duck with Mandarin Pancakes

Ingredients

• 1 whole Peking Duck
• 16 each Mandarin Pancakes
• 4 each Scallions
• 1 medium Cucumber
• 1/2 cup Plum Sauce
• 2 tbsp Maltose
• 2 tbsp Soy Sauce
• 1 tbsp Rice Wine Vinegar
• 1 tsp Sesame Oil
• 1 tsp Five-Spice Powder
• 1 tbsp Ginger
• 2 cloves Garlic

Instructions

1. 1Prepare the duck by rinsing and drying it thoroughly. Rub the duck with maltose diluted in warm water to help crisp the skin.
2. 2Combine soy sauce, rice wine vinegar, sesame oil, five-spice powder, ginger, and garlic to make a marinade.
3. 3Marinate the duck inside and out for at least 4 hours, or preferably overnight.
4. 4Preheat the oven to 350°F (175°C). Place the duck on a roasting rack and bake for 2 hours, or until the skin is crispy and golden brown.
5. 5Let the duck rest for 15 minutes before carving.
6. 6While the duck is roasting, prepare the Mandarin pancakes by steaming them until soft and pliable.
7. 7Thinly slice the scallions and cucumber.
8. 8Carve the duck, separating the skin from the meat. Serve the crispy duck skin and meat with Mandarin pancakes, scallions, cucumber, and plum sauce.

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