PEKING DUCK INSPIRED BY A CHRISTMAS STORY

Begin by making a Chinese five-spice mixture by toasting some cinnamon, clove, star anise, fennel seed, and szechuan peppercorn in a dry skillet until fragrant and then grinding them to a fine powder.

Next, make a hoisin sauce by combining soy sauce, honey, freshly grated ginger, freshly grated garlic, seasoned rice vinegar, sesame seed oil, chili-garlic sauce, smooth peanut butter, a few solid pinches of the Chinese five- spice mixture, ground pepper, and about brown sugar.

If the sauce gets too thin, thicken with cornstarch.

Dump about half of the hoisin sauce into the cavity of the duck and stitch it closed using a bamboo skewer.

Now, in order to separate the skin from the meat, insert an air compressor tip (covered with the finger of a rubber glove with a hole in the tip) into the neck skin of the duck.

Inflate the skin enough to peel it away from the duck meat.

Boil water with about soy sauce and some of the Chinese five-spice mixture.

Ladle the boiling mixture onto the duck until the skin takes a nice golden color and tightens up considerably.

Let the duck rest in the fridge uncovered for at least one day and ideally 3 days. If you're pressed for time, dry out the skin with a hair dryer.

Roast the duck at 350°F for 1 to 1 ½ hours.

While the duck roasts, make a Mandarin-style pancake by combining boiling water with all-purpose flour until a shaggy dough forms.

Turn the dough out on a floured work surface and knead until smooth and supple.

Roll into a 2-inch log and divide into 24 pieces.

Cover the pieces in plastic wrap until ready to use them.

When ready to use, divide one piece at a time in half and roll both halves into 3-inch round pieces.

Brush one side with a light layer of sesame seed oil.

Sandwich the oiled sides together and role the whole thing into a 7 to 9 inch pancake.

Toast the pancake in a dry pan until light brown spots begin to form.

Carve the duck breast meat in 1/2 inch slices.

Fill a pancake with finely sliced cucumber and scallions, add the duck meat and top with a bit of the hoisin sauce.

Enjoy!