Ingredients
Method
Prepare the Duck
- Score the duck skin in a crosshatch pattern about 1/4 inch deep, being careful not to cut into the meat. Season both sides with salt, pepper, and five-spice powder.
- Place duck breasts skin-side down in a cold, heavy-bottomed pan. Turn heat to medium and cook for 15 minutes without moving them, allowing the fat to render slowly.
- Flip the duck breasts and cook for another 8-10 minutes for medium-rare, or until internal temperature reaches 135°F. Remove from pan and let rest for 5 minutes before slicing.
Make the Hoisin Sauce
- While duck cooks, whisk together soy sauce, honey, rice vinegar, sesame oil, five-spice powder, and minced garlic in a small bowl.
- Mix cornstarch and water in a separate small bowl until smooth, then whisk into the sauce mixture.
- Pour sauce into a small saucepan and simmer over low heat for 3-4 minutes, stirring constantly, until thickened. Set aside to cool slightly.
Assemble and Serve
- Steam the pancakes according to package directions, or wrap in damp paper towels and microwave for 30 seconds.
- Slice the rested duck breast thinly against the grain, keeping some pieces of crispy skin attached.
- Arrange duck slices, hoisin sauce, cucumber, scallions, and radishes on separate plates. Let guests assemble their own pancakes by spreading hoisin sauce on each pancake, adding duck and vegetables, then rolling up.
Notes
Duck can be cooked up to 2 hours ahead and served at room temperature. The hoisin sauce keeps in the refrigerator for up to 1 week. If you can't find Chinese pancakes, you can substitute thin flour tortillas warmed in a dry skillet.