Traditional Chinese Peking Duck recipe

Separate as much skin from the meat as possible. Then, season the duck with Five Spice Sichuan Seasoning underneath the skin and in the cavity.

Fill a large pot with 5 quarts of water and bring it to a boil over medium-high heat. Immediately, ladle the hot water onto the duck's skin. Repeat the process until all the water is used. Let the duck air dry on a wire rack for about ten minutes.

Combine water, vinegar, Shaoxing wine, and maltose in a small saucepan. Bring the mixture to a boil and let it reduce for five minutes.

Pour some of the glaze mixture over the breast of the duck, ensuring all the skin is coated. Then, place the duck in the fridge overnight to dry.

Preheat the oven to 250 °F. Fill a can with water to provide weight, gently place the duck on the can in an upright position, and bake it with the door slightly open to allow airflow. Roast the duck for 1 hour and 10 minutes.

Increase the oven temperature to 400 °F, and continue cooking with the door slightly cracked for an additional 20 to 30 minutes. Rotate the duck halfway through to ensure even cooking.

Chop the plums, leaving the skin on, and place them in a medium saucepan. Then, add honey, rice vinegar, sugar, and wine to the saucepan. Place the saucepan on the stove over medium-high heat and let it boil for about seven minutes or until the fruit is soft and syrup-like consistency.

Transfer the mixture to a blender, blend on high, and add soy sauce and sriracha. Continue blending until smooth.

Remove all the crispy skin from the duck and place it on a paper towel to drain excess oil. Cut the duck skin to match the width of the breast and thighs, and layer the skin on top of the meat.

Let the duck rest for 10 minutes before slicing. Slice the breast and thigh evenly, about a quarter inch thick. Arrange the sliced duck on a serving tray.

Serve the roasted duck with plum sauce, green onions, carrots, cucumber, and a dollop of the plum sauce. Enjoy!