INGREDIENTS (Yields 2 Servings)

DUCK
2 duck breasts
1.5 tbsp Chinese five spice powder
2 tbsp soy sauce
1 tbsp oil
1 tbsp honey
1 pinch Star Anise
1 splash Shaoxing wine (can substitute with dry Sherry)

MANDARIN PANCAKES
2/3 cups flour
2 tbsp sesame oil
Pinch of salt
½ cup boiling water

TOPPINGS
1 bunch scallions (shredded lengthwise)
1/2 cup micro greens
4 radishes
1 medium sized cucumber (cut lengthwise)
1/2 cup Hoisin Sauce

MARINATE THE DUCK
Wash duck breast thoroughly and pat dry with paper towels until there is no remaining moisture.

Mix all ingredients in bowl, and cover the duck evenly with the mixture. Place in the refrigerator, uncovered (ideally overnight, but can be as little as 1 hour). The skin will start to feel leathery when it is ready.

Remove duck from refrigerator and score the fat with a sharp knife. Heat a cast iron skillet, and heat skin side down for 4 minutes for medium-rare. Flip the duck and place in the oven at 400 degrees for 5 minutes. Remove from pan to let cool, and slice thin for serving.

PANCAKE PREP
Combine the salt and flour in a mixing bowl, and add the boiling water. Stir together with a spoon, and allow a few minutes to cool until the temperature is comfortable enough to touch. Place the mixture on to a floured surface, and use your hands to knead the dough for 8 minutes. Cover with a damp towel and set to the side for 30 minutes.

After the dough has rested, knead for approx. 3 more minutes, and roll into 1 long and narrow log-shape. Cut the log into 8 even pieces, and dust the pieces with flour. Work with the pieces two at a time, and cover the others with the towel in the meantime.

Use a flat surface (measuring cup, bowl, etc.) to press down on the dough piece, to flatten it into a ~6” pancake. Do this to both pieces, and brush the top of only one of them with sesame oil. Place the second pancake on top of the oiled pancake (oil side up), and lightly press together again with a flat surface. You should now have a double layer pancake. Set to the side, covering with the damp towel, and repeat the process for the remaining pancakes.

Heat 1 tbsp of sesame oil over medium heat in a pan, and drop in the pancake for approx. 1 minute, until the center of the pancake begins to bubble. When this happens, flip the pancake and continue to cook for another 30 seconds. Remove the pancake from the heat, and use tongs and a knife to peel the two pancakes apart. Repeat this process with the remaining pancakes – leaving you with 8 mandarin pancakes.

TOPPINGS
-Radish-Cut the radishes into thin wheel shapes, discarding the roots and stems.
-Cucumber-Trim the top and bottom of the cucumber and discard the ends. Cut the “log” into quarters, lengthwise. Use your knife to trim out the center of the cucumber/seeded portion, and slice the remainder into thin sticks.
-Scallions- Trim the tops and bottoms of the scallion, ridding of the soft green top and firm white bottom. Use kitchen shears to thinly shred the scallion into strips.
-Micro Greens– I used cilantro micro greens for this recipe, and was very pleased with the outcome. Wash thoroughly before serving.