Fake Duck Breast with Pancakes from Pequim

Cook the duck skin in enough water to cover it, for about 30-40 minutes

Drain and dry

Mix 2 tablespoons of water with honey

Brush both sides of the duck skin with this mixture

Dry on a wire rack, uncovered, at room temperature or in the refrigerator for one day

Preheat the oven to very hot (200°)

Place the duck skins on the wire rack and bake until they are dry and shiny (takes about 1 hour)

Drain excess fat after 30 minutes

Cut the duck skin into 20 strips of 2.5 cm in width

Keep warm

While the duck is baking, cut the green onions in half to be about 7 cm long

Make several 2 cm cuts at both ends

Soak in cold water until the tips curl up

Cut the cucumber in half lengthwise

Remove seeds and cut into 20 strips of 7 cm long

Soak those strips in enough cold water to cover them

Prepare pancakes

Mix flour with water

Knead on a lightly floured surface until the dough is shiny and smooth (takes about 6-8 minutes)

Wrap and refrigerate for 15 minutes

Open the dough to achieve a thickness of 1/2 cm, on a lightly floured surface

Cut out 20 circles with a cookie cutter of about 6 cm in diameter

Brush one side of 10 circles with oil

Cover with remaining circles

Open each pair of pancakes to get a circle of 15 cm in diameter

Grease a non-stick pan lightly with oil

Heat it up

Fry each pancake pair until bubbles form on the surface (takes about 45 seconds)

Flip and fry for another 45 seconds

Separate pancake pairs immediately

Stack pancakes on a strainer

Place over boiling water but do not let the pancakes touch the water

Cover with a clean cloth and steam for 20 minutes

(You can use a Dutch oven)

Drain green onion and cucumber slices on paper towels

Mix soy sauce with oil and remaining water

Brush the un-fried side of each pancake with this mixture, using a green onion as a brush

Cover each pancake with a piece of duck breast skin, a green onion slice, a cucumber strip, and a sprig of cilantro

Roll up and serve warm

Serves 10 people.