Peking Duck

Duck:

1. Bring 5 quarts (4.75L) of water to a boil in a large stock pot over medium-high heat.
2. To separate the skin from the meat of the duck, wiggle your fingers under the skin starting at the leg cavity working up toward the duck breast. Using a bike pump, insert the valve under the skin of the breast and pump air repeatedly to inflate and separate the skin. This is essential to yield crispy skin.
3. To make the spice rub, in a small bowl whisk together the salt, sugar, five spice and ground Sichuan peppercorns. Season the duck liberally under the skin (not on the surface of the skin) and inside both cavities. 
4. Place the seasoned duck on a perforated hotel pan set inside a deep pan or, alternatively, over a cooling rack set over a deep roasting pan.
5. Using a ladle, carefully pour the boiling water all over the skin of the duck (the legs, wings, breast, thighs and back), repeating until all of the water is used. This will help to render the fat and make it crispy. Place the duck onto a cooling rack set over a baking sheet for 10 minutes to air dry.
6. To make the glaze, in a medium saucepan add the 2 cups (480ml) of water, red and black vinegars, Shaoxing wine, and maltose. Bring to a boil over medium-high heat and allow to reduce for 5 minutes. Turn off the heat. 
7. Pour half of the glaze over the breast side of the duck and then again all over the back side, making sure to coat all of the skin.
8. Place the duck back onto a cooling rack set over a baking sheet and refrigerate overnight, uncovered, to air dry. 
9. Position the oven racks in the lower third and then preheat the oven to 250℉ (121℃).
10. Remove the duck from the refrigerator and stand it up onto a tall can emptied of its original, intended, liquid and then filled back up with tap water. Put back onto the cooling rack set over a baking sheet and roast in the oven for 1 hour, 10 minutes. Keep the oven door slightly ajar (propping it open with a butter knife, if need be) to allow for air flow. 
11. Increase the oven temperature to 400℉ (204℃) and set the oven to convection if you have the capability. Continue to leave the door slightly ajar and roast the duck for 20-30 minutes, rotating halfway. 
12. While still hot, carefully remove all of the skin on the breast-side of the duck and set aside onto paper towels. Then allow the duck to rest for 10 minutes.
13. Slice the breast and thigh evenly, about ¼” thick (6mm) and place the slices onto a serving platter. Cut the reserved duck skin also ¼” thick (6mm) and then lay the slices over the breast and thighs. Carve the legs and wings off the carcass and place onto the serving platter. 
14.  Onto the serving platter with the duck, add the cucumber, julienned pickled carrots, and green onions.
15. To serve, fill a Mandarin pancake with duck meat and skin,  cucumber carrot, green onion, a dollop of plum sauce. 

Honey Plum Sauce:

1. Into a medium saucepan, add the plums, honey, rice vinegar, sugar, and Shaoxing. Bring to a boil over medium-high heat and cook for 7 minutes or until the plums are softened and the sugars reach a syrupy consistency. 
2. Pour the plum sauce into a blender and blend on high speed.
3. Add the soy sauce and sriracha. Blend again until very smooth.
4. Pour into a serving bowl.

Chinese Mandarin Pancakes:

1. Add the flour to a large bowl. Carefully pour in the hot water and stir to combine until all of the flour is hydrated.
2. Knead the dough for 5 minutes until smooth and supple. Wrap in plastic and set aside at room temperature to rest for 25 minutes.
3. Remove the plastic and divide the dough  into evenly-sized pieces. Form each piece of dough into a ball. Using a rolling pin, roll each ball of dough into a roughly-shaped rectangle ¼” (6mm)-thick. 
4. Using a 3” (7.5cm) biscuit cutter, cut the dough into circles, re-rolling the dough scraps and cutting more until all of the dough has been used. 
5. Lightly brush the surface of a pancake with sesame oil, all the way to and around the edges and then stack another pancake on top of the oiled side. Press them lightly together and roll out into a 6” (15cm)-diameter disc. 
6. Preheat a medium cast iron skillet over medium-high heat.  
7. Place the pancake into the hot skillet and cook for 20 seconds. Flip and cook on the opposite side for 30-35 seconds. Remove from the heat, and while still hot, gently peel the two pancakes apart. 
8. Repeat with the remaining dough.