Directions

To Make Peking Duck

1. Dry duck breasts with paper towel then rub with salt, light soy sauce, Shao Xing wine and five-spice powder.
2. Next, lay duck breasts flat on a tray skin side up and marinate overnight in the refrigerator.
3. On the day of cooking, take the marinated duck breasts out of the fridge and leave them on the counter to come down to room temperature.
4. Meanwhile, heat up the oven to 150°C. Once at room temperature, brush some oil over the skin.
5. Heat up a frying pan with a little oil and fry duck breasts skin side down until the skin nicely browns. Remove from the pan and place them on a lined tray. Set your preheated oven to grill/broiler and grill for around 15 mins until the skin turns crispy.
6. Remove from the oven and set aside to rest for 15 mins before slicing.

To Make Pancakes (can be prepared the day before)

1. Place flour and salt in a large mixing bowl. Slowly pour boiling water over and stir with a pair of chopsticks.
2. Once the flour cools a little, using your fingers bring the flour together and knead into a dough. Cover and leave to rest for 30 mins.
3. Once rested, knead the dough until smooth and divide into 16 (36g) or 20 (29g) portions. Roll each portion into a ball. Try to be consistent so that the sizes of the pancakes are maintained.
4. Take 2 balls, flatten one and brush some oil over the surface. Flatten the second ball and place on top the first flatten ball.
5. Using a rolling pin, slowly roll out the dough to be as thin as possible. You can stack the flattened dough by brushing some oil in between.
6. Heat up a frying pan and dry fry the pancake. Once it starts to bubble, turn over to the other side.
7. Once cooked, peel the 2 pieces of flat pancakes apart as soon as possible or it will be difficult once they are cooled.
8. Steam pancakes in a bamboo basket prior to serving.

To Make Sauce

1. Take 1 tsp of duck fat and heat it up in a saucepan. Add in hoisin sauce and water and stir until all are well combined.

To Assemble

1. Spread some hoisin sauce over one pancake. Place some shredded spring onions and cucumber sticks on top of the sauce, then place a slice of duck on top before wrapping up.