Peking Duck Pancakes

Preheat the oven to 375°F (190°C). Rinse the duck under cold water and pat dry with paper towels.

In a small bowl, mix the honey, soy sauce, and Chinese five-spice powder. Brush the mixture all over the duck, ensuring it is evenly coated.

Place the duck on a rack in a roasting pan and roast in the preheated oven for about 1.5 hours, or until the skin is crispy and the meat is cooked through.

While the duck is roasting, prepare the pancakes. In a mixing bowl, combine the flour and boiling water. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface until smooth, about 5 minutes. Divide the dough into small balls (about 2 inches in diameter).

Roll each dough ball out into thin circles, about 8 inches in diameter. Cook the pancakes in a hot, dry skillet over medium heat for about 1-2 minutes on each side, until lightly browned.

Once the duck is done roasting, let it rest for 15 minutes. Carve the duck into thin slices, making sure to include some of the crispy skin.

To serve, spread a thin layer of Hoisin sauce on each pancake. Add slices of duck, green onions, and cucumber. Roll up the pancake tightly and enjoy!