Crispy Roasted Duck with Homemade Mandarin Pancakes and Plum Sauce

1. Prepare the Duck

Dry the duck thoroughly with paper towels and place it on a wire rack set inside a foil-lined rimmed baking sheet. Carefully use your fingers or a spoon to separate the skin from the breast meat without tearing it.

2. Prepare Maltose Mixture

In a small bowl, microwave the maltose with soy sauce and a bit of water for about 20 seconds until mixed. Rub this mixture all over the duck.

3. Apply Salt and Baking Powder

Combine the kosher salt and baking powder, and sprinkle this mixture evenly over the duck to help the skin crisp up.

4. Refrigerate Duck

Refrigerate the duck uncovered for 12 to 36 hours. This drying process is crucial for achieving a crispy texture.

5. Boil Water and Prepare Oven

When ready, preheat your oven to 350°F and bring 4 quarts of water to a boil. Pour the boiling water over the duck in the sink, flipping it to ensure even coverage. Let it dry for about 5 minutes.

6. Roast the Duck

Stand the duck on a beer can filled halfway with water and roast it in the oven at 350°F. Rotate the duck every 30 minutes to ensure even cooking. After about 1 hour, reduce the heat to 250°F and continue roasting until the fat stops dripping, which should take another 30 minutes. Once done, remove the duck from the beer can and let it rest for 10 minutes before carving.

7. Prepare Mandarin Pancakes Dough

Combine the flour and boiling water in a medium bowl, stirring with a wooden spoon until it forms a dough. Knead the dough on a floured countertop until it becomes smooth, which should take about 5 minutes.

8. Form Pancakes

Portion the dough into 24 pieces, each about 1 tablespoon, and cover them with a towel to prevent drying. Roll each piece into a 3-inch circle. Brush one circle with sesame oil, stack another circle on top, and roll them together into an 8-10 inch circle.

9. Cook Pancakes

Preheat a skillet over medium heat and cook the pancake until it browns, about 1 minute on the first side and 30 seconds on the second. Separate the two pancakes and keep them warm by covering them with a kitchen towel.

10. Prepare Plum Sauce

To make the plum sauce, melt the sugar with a bit of water in a saucepot over medium heat until it turns golden brown, which should take about 3 minutes. Add the vinegar and cook until it dissolves, around 1 minute.

11. Cook Plum Sauce

Add the plums, soy sauce, grated ginger, and Chinese chili garlic sauce. Cook until the plums break down, which should take about 10 minutes. Blend the mixture until smooth using an immersion blender or a standing blender, then transfer to a small bowl.

12. Serve the Dish

Carve the duck, removing the crispy skin and slicing the meat. Assemble the pancakes by spreading a bit of plum sauce on each one, then adding cucumber matchsticks, scallion slices, and duck meat. Fold and roll the pancakes, and enjoy immediately.