Hoisin Duck Pancakes

• Duck leg(1.2 kg)
• Five Spice(2 tsp)
• Salt(1¾ tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(2 tbsp)
• Hoisin Sauce(4 tbsp)
• Soy sauce(1 tbsp)
• Rice Vinegar(3 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tsp)
• Cucumber(1)
• Green Onions(6)
• White sugar(1 tsp)
• All-Purpose Flour(260 g)
• Baking Powder(1 tsp)

Method

1. 1

   Pat the {Duck leg} dry, then rub all over with {Five Spice}, {Salt}, and {Black pepper}. Set aside while you start the pancakes.

   ~8 min

2. 2

   Mix {Flour} and {Baking Powder} in a bowl. Gradually stir in 160ml hot water to make a soft dough, knead until smooth, then coat lightly with {Vegetable oil}. Cover and rest for 20 minutes.

   ~10 min

3. 3

   Heat the oven to 180°C. Rub a roasting dish with {Vegetable oil}, add the seasoned {Duck leg}, cover tightly with foil, and roast until very tender.

   ~5 min

4. 4

   While the duck cooks, halve and deseed the {Cucumber}, then cut into thin batons. Slice the {Scallions} into long strips. Toss the cucumber with {Rice Vinegar}, {White sugar}, and {Salt}, and leave to lightly pickle.

   ~10 min

5. 5

   Mix the {Hoisin Sauce}, {Soy sauce}, {Rice Vinegar}, {Honey}, and {Sesame oil} in a small bowl. Divide the dough into 12 pieces, roll each into a thin round, and cook in a dry pan for 1–2 minutes per side until lightly blistered and flexible. Keep covered in a clean towel.

   ~20 min

6. 6

   Lift the duck from the roasting dish and rest for 10 minutes, then pull the meat into rough shreds and discard the bones. Spoon off most of the fat from the dish, add the hoisin mixture, and simmer for 2 minutes. Return the shredded duck and toss until glossy and evenly coated.

   ~12 min

7. 7

   Serve the warm pancakes stacked on a plate with the glossy duck, pickled cucumber, and scallions for everyone to fill and fold at the table.

   ~8 min