Peking Duck with Chinese Pancakes

Step by step

1. Step 1

   To prepare the duck, mix the salt, soy sauce, rice wine, CLASSIC olive oil, and five spice powder. Rub the duck breasts with the marinade and let them sit in the refrigerator for an hour.

2. Step 2

   Prepare the pancakes by mixing the flour and salt in a bowl. Add the boiling water gradually and mix until a dough forms. Cover and let rest for an hour. Divide the dough into 12 small balls and flatten them into 5 cm rounds. Brush 6 of them with a little CLASSIC olive oil and stack the rounds two by two. Roll each pair into 18 cm circles.

3. Step 3

   Cook the pancakes in a dry skillet for 30 seconds on each side until they begin to puff up. Separate them in two and cover them with a dish towel so they don’t dry out.

4. Step 4

   Preheat the oven broiler. In an ovenproof skillet, add the CLASSIC olive oil and brown the duck breasts, skin-side down, over medium-high heat for 6-8 minutes. Drain off the excess fat, turn over the breasts, and set the pan in the oven to broil for 3 minutes, skin-side up.

5. Step 5

   Let the duck rest for 10 minutes and then cut it into thin slices.

6. Step 6

   Assemble each pancake with slices of duck, cucumber, spring onion, and a touch of hoisin sauce. Roll up and serve hot.