Peking Duck (with Apple-Plum Sauce)

Ingredients

• about 2270 g Duck (whole)
• 2 tbsp Maltose syrup
• 1 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 2 slices Ginger
• 2 stalks Scallions
• 2 whole Star anise
• 1 small Cinnamon stick
• 2 medium Apples
• 4 medium Plums
• 2 tbsp Sugar
• 1 tbsp Rice wine vinegar
• 1 tbsp Cornstarch slurry
• 12 pancakes Mandarin Pancakes (store-bought - peanut-free)
• 0.5 medium Cucumber
• 2 stalks Scallions (green part only)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 2270 g Duck thoroughly under cold water and pat it completely dry with paper towels. Prick the duck skin all over with a fork. In a small bowl, mix the 2 tbsp Maltose syrup and 1 tbsp Rice vinegar, then brush this mixture evenly all over the duck skin; place the duck on a plate or rack in the refrigerator to air dry for at least 4 hours, or overnight, which helps achieve crispy skin.
2. 2Preheat your oven to about 165°C (160°C). Place the 2 slices Ginger, 2 stalks Scallions, 2 whole Star anise, and 1 small Cinnamon stick inside the duck cavity. Position the duck on a roasting rack set inside a roasting pan, then pour 1 cup of water into the bottom of the pan.
3. 3Roast the duck for 2 hours at about 165°C (160°C). After 2 hours, increase the oven temperature to 205°C (200°C) and continue roasting for another 30-45 minutes, until the duck skin is crispy and golden brown, and an internal temperature of 74°C is reached in the thickest part of the thigh.
4. 4While the duck is roasting, prepare the apple-plum sauce: chop the 2 medium Apples and 4 medium Plums into 1.27 cm pieces. In a medium saucepan, combine the chopped apples, chopped plums, 2 tbsp Sugar, and 1 tbsp Rice wine vinegar; simmer over medium heat for 20-25 minutes, stirring occasionally, until the fruit is softened and easily mashed. Stir in the 1 tbsp Cornstarch slurry and cook for 1-2 minutes more, until the sauce thickens.
5. 5Carefully remove the duck from the oven and let it rest on a cutting board for 15 minutes; this allows the juices to redistribute throughout the meat, making it more tender. While the duck rests, slice the 0.5 medium Cucumber and the green part of the 2 stalks Scallions into thin 0.3175 cm strips.
6. 6Carve the duck, separating the crispy skin from the meat. Warm the 12 Mandarin Pancakes by steaming them in a steamer basket for 1-2 minutes until they are soft and pliable. Serve the carved duck skin and meat with the apple-plum sauce, cucumber strips, and scallion strips, allowing everyone to assemble their own in the warm Mandarin Pancakes.

Substitutions

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