Peking Duck with Pancakes

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

Erase and dry

Mix 2 tablespoons of water with honey

Brush both sides of the skin with this mixture

Dry on a wire rack, uncovered, at room temperature or in the refrigerator overnight

Heat the oven to very hot (200°C)

Place the skins on a baking sheet and roast until they are dry and shiny (takes 1 hour)

Erase the excess fat after 30 minutes

Cut the skin into 20 strips of 2.5 cm width

Hold warm

While the skin is roasting, cut the green onions in half to be about 7 cm long

Make various cuts of 2 cm on both ends

Soak them in cold water until they roll up

Cut the cucumber in half lengthwise

Remove the seeds and cut the cucumber into 20 strips of 7 cm width

Soak these strips in enough cold water to cover them

Prepare the pancakes

Mix the flour with water

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

Wrap and refrigerate for 15 minutes

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

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

Brush one side of 10 circles with oil

Cover with the remaining circles

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

Fry one pan in a non-stick pan lightly coated with oil

Heat it up

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

Flip and fry for another 45 seconds

Separate the pancake doubles immediately

Pile the pancakes onto a strainer

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

Cover with a damp cloth and steam for 20 minutes

(you can use a steamer basket)

Drain the green onion and cucumber on paper towels

Mix soy sauce with oil and remaining water

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

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

Roll up and serve warm.