Preparing the Duck:

Clean the duck thoroughly and remove any excess fat. Pat it dry with paper towels.

In a small bowl, mix honey, soy sauce, hoisin sauce, Shaoxing wine, five-spice powder, salt, and sugar to create the marinade.

Use a brush to apply the marinade evenly over the duck, including the cavity. Allow the duck to marinate for at least 2 hours or overnight in the refrigerator.

Air-Drying the Duck:

Preheat the oven to 350°F (180°C).

Hang the duck in a cool, dry place for about 4-6 hours or overnight to air-dry. This step helps achieve a crispy skin.

Roasting the Duck:

Preheat the oven to 375°F (190°C).

Place the duck on a roasting rack in a baking pan.

Pour boiling water over the duck to tighten the skin.

Roast the duck for about 45 minutes. Rotate the duck and roast for an additional 45 minutes or until the skin is crispy and golden brown.

Preparing the Pancakes:

In a bowl, gradually add boiling water to the flour while stirring until a dough forms.

Knead the dough on a floured surface until smooth. Cover and let it rest for 30 minutes.

Roll the dough into a log and cut it into small portions. Roll each portion into a ball.

Flatten each ball into a thin pancake shape.

Heat a pan over medium heat and cook each pancake for about 1-2 minutes on each side. Brush with sesame oil.

Serving:

Carve the crispy duck into thin slices.

Serve the duck slices on the homemade pancakes.

Add a dollop of hoisin sauce on each pancake.

Top with sliced green onions and julienned cucumber.

Roll the pancake and enjoy this delicious Peking Duck!