- 1 cup flour
- 2 ounces lard
- 16 ounces water, hot
- 1 (5 to 7 pound) duck, preferably fresh
- 3 teaspoons salt
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons hoisin sauce
- 1/4 teaspoon five spice powder
- 1 gallon boiling water
- 1 teaspoon light corn syrup
- 1 teaspoon maltose
- 1 teaspoon vinegar
- Shredded carrots
- Sliced scallions
To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough. Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter. Then slightly pan-fry both sides in a hot pan without oil.
To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it. Then put the duck into the refrigerator for 4 to 6 hours.
Hold the duck upright and pour the hot boiling water onto its body until it is puffed. Combine the corn syrup, maltose, and vinegar. Paint the duck with a thin layer of the corn syrup mixture. Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it. Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes.
Let meat rest for 15 minutes after cooking. Remove the skin and fat layer from the duck. Scrape the fat from the skin and cut the skin into thin strips. Cut the meat into thin slices. Paint a pancake with hoisin sauce. Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up. Repeat with remaining ingredients.