Duck Pancake Rolls

Instructions

1. Prepare the duck
   In a small bowl, mix the five-spice powder, honey, hoisin sauce, soy sauce, rice vinegar, vegetable oil, garlic, and ginger to make a marinade. Rub the marinade all over the duck, including inside the cavity. Place in a roasting pan, cover, and refrigerate for at least 4 hours or overnight for best results.
2. Roast the duck
   Preheat the oven to 180°C (350°F). Remove the duck from the refrigerator and let it come to room temperature. Place the duck on a roasting rack in a roasting pan and pour 1 cup of water into the bottom of the pan. Roast for 45 minutes, then increase the temperature to 220°C (425°F) and roast for another 30 minutes until the skin is crispy and golden. Let the duck rest for 15 minutes before shredding.
3. Shred the duck meat
   Using two forks, shred the duck meat into small pieces, discarding the bones and fatty parts. The meat should be tender and easily pulled apart. Place the shredded meat in a serving bowl and keep warm.
4. Prepare the vegetables
   While the duck is resting, prepare the cucumber and spring onions by cutting them into thin matchstick-sized strips about 5-7 cm long. Arrange on a serving plate.
5. Steam the pancakes
   Place the pancakes in a bamboo steamer or on a plate in a steamer. Steam for 2-3 minutes until they are warm and pliable. Alternatively, wrap them in foil and warm in the oven at 150°C (300°F) for 5-7 minutes, or microwave covered with a damp paper towel for 30 seconds.
6. Assemble and serve
   To serve, place the steamed pancakes, shredded duck, prepared vegetables, and extra hoisin sauce in separate serving dishes. Allow guests to assemble their own rolls by spreading a small amount of hoisin sauce on a pancake, adding some duck meat and vegetables, and rolling up the pancake to form a neat cylinder.