Instructions:
Prepare the Duck:
- Pat the duck breasts dry with paper towels.
- Score the skin in a crisscross pattern, being careful not to cut into the meat.
- Season both sides with salt, pepper, and Chinese five-spice powder.
Cook the Duck:
- Place the duck skin-side down in a cold frying pan (no oil needed).
- Turn the heat to medium and let the fat render out slowly. Cook for about 6-8 minutes until the skin is crispy and golden.
- Flip the duck and cook for another 3-4 minutes for medium-rare or 6 minutes for well-done.
- Remove from the pan, cover with foil, and let it rest for 5 minutes before slicing.
Make the Hoisin Sauce:
- In a small bowl, mix hoisin sauce, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
- Heat the sauce in a small saucepan over low heat for 2-3 minutes until warmed through.
Assemble the Dish:
- Warm the Chinese pancakes or tortillas in a dry pan for 10 seconds on each side.
- Thinly slice the duck breast.
- Spread a little hoisin sauce on each pancake, add cucumber and spring onions, then top with duck slices.
- Drizzle with extra hoisin sauce and roll up.
Serve and Enjoy!
Best served warm with a side of extra hoisin sauce for dipping.
