Peking duck

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 them skin-side down in a dry, cold pan, and render the fat over medium heat for 7-8 minutes, until the skin is golden brown. After this time, flip the duck and sear the other side. Transfer the duck to a plate and drizzle generously with the sauce. Bake in a preheated oven at 180ᵒC (350ᵒF) for 6 minutes. Remove and let rest for about 6 minutes.
2. Prepare the pancakes. Mix all the dough ingredients together and knead until smooth and no longer sticky. Wrap in plastic wrap and let rest for 45 minutes. After this time, divide the dough into 8 equal pieces and shape them into balls. Then roll them out into thin pancakes, approximately 3 mm thick. Fry in an olive oiled pan.
3. Transfer the vegetables to the wok and squeeze out the excess water. Heat the wok and stir-fry for 2-3 minutes. Add a spoonful of Peking Duck Sauce and season with the spices.
4. Cut the duck into slices.
5. Spread the sauce over the prepared pancakes, then arrange all the vegetables and duck slices on top. Sprinkle with fresh scallions and sesame seeds.