Peking duck with wok vegetables

A method of preparing

1. Remove the membranes from the breasts and score them lightly in a crisscross pattern, being careful not to cut through the meat. Season with salt and pepper, place skin-side down in a dry, cold pan, and begin to render the fat over medium heat for 7-8 minutes, until the skin is golden brown. Flip the breasts over and sear the other side. Transfer to a plate and brush with 3/4 of the sauce. Bake in a preheated oven at 180°C (350°F) for 6 minutes. Remove and let rest for about 6 minutes.
2. Transfer the vegetables to a wok and squeeze out the water well. Sauté them in a heated wok with Chinese spices.
3. Cut the duck into slices.
4. Spread the prepared pancakes with the remaining duck sauce, then arrange the vegetables, meat slices and sprinkle with fresh spring onions and sesame seeds.

Mandarin pancakes:

1. Mix all the dough ingredients together and knead until smooth and no longer sticks to your hands.
2. Wrap in plastic wrap and set aside for 45 minutes. After this time, divide the dough into 8 equal pieces, shape them into balls, and roll them out into 3mm-thin pancakes.
3. Fry the pancakes in a pan greased with olive oil.

TIP: You can use ready-made pancakes.