Best Crispy Homemade Peking Duck Recipe | Chef Joshua Weissman

Ingredients

• 1 duck
• 4 Tbsp (72g) kosher salt
• 2.5 Tbsp (31g) granulated sugar
• 1 Tbsp (5g) Chinese five spice
• 1.5 tsp (6g) ground Sichuan peppercorn
• 2 cups (480ml) water
• 2 Tbsp (24g) Chinese red vinegar
• 1 Tbsp (12g) Chinese black vinegar
• 3 Tbsp (45ml) Shaoxing wine
• 1/4 cup (86g) maltose
• 1 lb (16oz) fresh plums, pitted & roughly chopped (leaving skin on)
• 2 Tbsp (38g) honey
• 1/4 cup (60ml) rice vinegar
• 1/4 cup (58g) sugar
• 2 Tbsp (30ml) Shaoxing wine
• 2 Tbsp (26g) dark soy sauce
• 1/4 cup (52g) sriracha
• 1/2 cucumber, very finely julienned
• 1 carrot, julienned and pickled
• 1 bunch of green onions, sliced on a severe bias
• 2 cups (300g) all purpose flour
• 1 cup (240ml) water
• 1 Tbsp (11g) sesame oil