Peking Duck Pancakes (Egg-Free)

Ingredients

• 5 lbs Whole duck
• 1/2 cup Hoisin sauce
• 4 Scallions
• 1 Cucumbers
• 2 cups All-purpose flour
• 1 cup Boiling water
• 1/2 cup Cold water
• 1 tbsp Sesame oil
• 2 tbsp Maltose syrup

Instructions

1. 1Prepare the pancakes: Combine all-purpose flour and boiling water. Mix well. Add cold water gradually and knead until a smooth dough forms. Cover and let rest for 30 minutes.
2. 2Divide the dough into small balls and roll each ball into a thin pancake. Brush with sesame oil. Stack two pancakes together. Cook in a dry skillet over medium heat until lightly browned on both sides. Separate the pancakes.
3. 3Preheat oven to 450°F (230°C).
4. 4Rinse duck and pat dry. Brush the duck skin with maltose syrup.
5. 5Roast duck for 30 minutes, then reduce heat to 350°F (175°C) and continue roasting for another 90 minutes, or until the skin is crispy and the duck is cooked through.
6. 6Let duck rest for 15 minutes before carving.
7. 7Slice duck meat and skin.
8. 8Serve with pancakes, hoisin sauce, scallions, and cucumbers.

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