Peking Duck with Pancakes and Hoisin Sauce

Peking duck starts with careful preparation of the skin, on which the whole result depends. Wash the duck, pat it dry, and prick it densely all over with a needle, but only into the skin, not the meat. In a large pot, bring 3 liters of water to a boil.

Place the duck on a rack over the sink and repeatedly pour boiling water over it for about 2 to 3 minutes, until the skin visibly tightens and lightens. This step opens the pores and helps with later crispness.

Mix the honey, rice vinegar, soy sauce, and rice wine in a bowl to make the glaze. Brush the dried duck all over with the glaze and salt the inside of the cavity.

Place the glazed duck breast side up on a rack and leave it uncovered in the refrigerator for 12 to 24 hours. The dry cold draws moisture from the skin, which is the key to glassy crispness when roasting.

Preheat the oven to 180 degrees C. Take the duck out of the refrigerator, brush it lightly again with the remaining glaze, and place it on a rack over a deep tray so the fat can drip off.

Roast the duck for about 80 minutes. In the last half hour, raise the temperature to 220 degrees C so the skin caramelizes and turns truly crispy. Brush it once more with glaze if needed.

Take the roasted duck out and let it rest for 10 minutes. Then slice both the meat and the crispy skin into thin slices, or pull it apart into bite-size pieces.

Pour 160 ml of boiling water into the plain flour and quickly work it into a smooth dough. Let it rest for 30 minutes under a towel, then divide it into 12 balls and roll each one out thinly into a mandarin pancake.

Dry-fry the pancakes on a hot pan on both sides only briefly, until they start to form small blisters. Brush the finished ones with a drop of sesame oil and keep them warm.

Cut the scallions and cucumber into thin strips. Spread a pancake with hoisin sauce, add a piece of duck with crispy skin, add the scallions and cucumber, and wrap it up. Serve right away, while the skin is crispy.