Peking-Style Pancakes with Crispy Duck

Ingredients

• 2 lb Duck breast or duck legs
• 2 cups All-purpose flour
• 3/4 cup Boiling water
• 1/2 cup Hoisin sauce
• 4 Scallions
• 1 Cucumber
• 1 tbsp Sesame oil
• 1 tsp Salt
• 2 tbsp Vegetable oil

Instructions

1. 1

   Score duck skin, rub with salt, and rest uncovered in the fridge for 30 minutes to dry the skin.

2. 2

   Roast duck at 375°F (190°C) for about 75-90 minutes until skin is deeply crispy and internal temperature reaches 165°F, resting 10 minutes before slicing.

3. 3

   Meanwhile, make pancake dough: mix flour with boiling water, knead 5 minutes until smooth, cover and rest 30 minutes.

4. 4

   Roll dough into a log, cut into 12 pieces, flatten pairs brushed with sesame oil, and roll each pair into thin 7-inch circles.

5. 5

   Cook pancakes in a dry skillet over medium heat 30-45 seconds per side until lightly spotted, then peel the two layers apart.

6. 6

   Slice cucumber and scallions into fine julienne strips.

7. 7

   Shred crispy duck, spread hoisin on pancakes, top with duck, scallions, and cucumber, roll and serve.