Peking Duck Pancakes

Method

Mix flour and salt, then gradually add boiling water whilst stirring until a dough forms. Knead until smooth, then rest for 30 minutes. Roll dough into a long rope, divide into 12 pieces, and roll each into a thin pancake, brushing with sesame oil between layers. Cook pancakes in a dry frying pan for 1-2 minutes per side until lightly spotted. Score the duck skin in a crosshatch pattern and season with five-spice powder. Roast skin-side up at 200°C for 25-30 minutes until the skin is crispy and meat is medium-rare. Slice the duck thinly and serve with warm pancakes, hoisin sauce, sliced cucumber, and spring onions.