Crispy Duck Pancakes

Instructions

1. Prepare the duck
   Mix the five-spice powder, salt, soy sauce, and 1 tablespoon of honey in a small bowl. Rub this mixture all over the duck, inside and out. Allow to marinate for at least 2 hours or preferably overnight in the refrigerator.
2. Dry the skin
   Remove the duck from the refrigerator and let it come to room temperature. Using paper towels, pat the skin dry thoroughly. Place the duck on a rack in the sink and pour 2 cups of boiling water over the skin to tighten it. Pat dry again.
3. Roast the duck
   Preheat the oven to 180°C (350°F). Place the duck breast-side up on a rack in a roasting pan and roast for 35 minutes. Mix the remaining honey with the hoisin sauce. Remove the duck from the oven, brush with the honey-hoisin mixture, then return to the oven. Roast for another 45 minutes, basting every 15 minutes, until the skin is crispy and golden.
4. Rest and shred
   Let the duck rest for 15 minutes before carving. Using two forks, shred the meat, ensuring you get plenty of the crispy skin mixed in. Discard the bones or save for stock.
5. Prepare the accompaniments
   While the duck is resting, mix the julienned scallions and cucumber in a small bowl with the rice vinegar and sesame oil. Warm the pancakes according to package instructions or in a steamer for 1-2 minutes until soft and pliable.
6. Assemble and serve
   To serve, spread a small amount of hoisin sauce on each pancake. Add some shredded duck and top with the cucumber and scallion mixture. Roll up the pancakes and enjoy immediately.