Pink Duck Peking Style Loves Cucumber Salad

Cucumber salad:

1. For the cucumber salad, peel the cucumbers and do not use the peel any more. Cut the cucumber into thirds, then continue peeling with a peeler while turning continuously until the kernels are reached.
2. Place the cucumber strips in a bowl and drain. Cut the remaining cucumbers for the pancakes into fine strips, drain and set aside.
3. Cut the spring onions into thin, diagonal rings. Roughly chop the coriander. Halve and core the chilli pepper and chop it very finely.
4. Squeeze the limes. Mix everything together with the fish sauce and marinate the cucumbers in a bowl.

Duck breast:

1. Wash the duck breast thoroughly and pat dry. Mix the syrup, soy sauce with a dash of water and finely chopped ginger.
2. Brush the duck breast with the marinade and let it dry for about 2 hours. Brush again and let dry again.
3. Repeat the process one more time and then let it dry and steep overnight. As an addition, a few leaves of coriander and slices of ginger can be added to the duck breast.

Pancakes:

1. For the pancakes, sieve the wheat flour into a bowl. Add the sesame oil and lukewarm water. Knead the mixture into a smooth dough with a wooden spoon, shape it into a ball and then let it rest for about 30 minutes.

Sauce:

1. For the sauce, put the plum puree in a saucepan, rub in the peel of one orange, also squeeze out the juice and add it.
2. Season with the five-spice powder, soy sauce and chilli. Heat briefly. If the puree is too thick, mix with a little water.

Filling the pancakes:

1. For the filling of the pancakes, cut the spring onions into as fine strips as possible (approx. 6 cm long, as the pancakes will be this size). Then pluck the coriander leaves.
2. Rinse the bean sprouts. And don’t forget the cucumber strips that have already been cut. Knead the flat dough briefly.
3. Roll out the dough on a floured surface 2 cm thick and cut out cookies with a round cutter (e.g. a tumbler, diameter approx. 6 cm). A total of 8 pieces (1.5 pieces per person).
4. Roll out the cookies from the middle on a lightly floured surface so that you can see through them. Temporarily store the rolled out pancakes on a plate.
5. Heat a non-stick pan and bake the pancakes out on both sides. They should take on as little color as possible.
6. Immediately place the baked pancakes between strips of baking paper, stack them on top of each other and cover with aluminum foil and keep them slightly warm.
7. Before serving, heat the flatbreads in a steamer basket or in a baking dish in the oven.

Duck:

1. Preheat the oven to 200 ° C fan oven. Pour approx. 1⁄2 l of warm water into a baking sheet. Sear the duck on the skin in a pan, then place in the oven for about 15 minutes.
2. Spread the sauce on the flatbreads and top with them. After 15 minutes, take the duck breast out of the oven and cut off a few slices (n.B.) for the filled pancakes.
3. Put the duck breast back in the oven, switch the temperature down to 150 ° C and turn on the grill function.
4. Grill the duck breast for about 5 minutes until it is ready to serve.
5. In the meantime, add the pancakes with a little sauce, the cucumber strips, the spring onions, the bean sprouts and the coriander leaves. cover and heat. Finished.