Peking Duck with Mandarin Pancakes and Plum Sauce Recipe

Directions

Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. Combine maltose and soy sauce with 1 tablespoon water in small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.