Peking Duck

Put the flour in a bowl. Mix the water while stirring in a thin stream. Knead until a smooth dough.

Allow the dough to rest for 30 minutes.

Cut the leek and cucumber into thin strips of 4 cm long. Remove the seeds from the cucumber.

Put the soy sauce, lemon juice, honey and sherry in a bowl and stir into marinade.

Place the duck breast fillets with the skin side up in the marinade and marinate for 30 minutes.

Preheat the oven to 175 ° C.

Roll out the dough into a long roll of 40 cm. Cut the roll into 16 equal pieces.

Roll each piece out on a floured sheet to form a round piece of 6 cm diameter.

Brush the tops of the dough pieces with the sesame oil. Put each time 2 dough pieces with the oil side together, so that 8 stacks arise.

Remove the duck breast fillets from the marinade and pat dry with kitchen paper.

Heat the peanut oil in a frying pan. Fry the duck breast fillets on the skin side for 2 minutes. Turn and cook for 1 more minute.

Place the duck breast fillets with the skin side up in the oven dish. Pour over the marinade and sprinkle with pepper. Put in the oven for 12-15 minutes.

Meanwhile roll out the double pancakes together into a thin circle of 15 cm diameter.

Heat 1 or 2 frying pans without oil or butter and bake each double pancake 1-2 min. Per side until the dough is dry and has light brown spots.

Pull the pancake apart when they are still warm and keep warm on a plate under aluminum foil.

Put the leek in a bowl and pour boiling water on it and let stand for 1 min. Drain.

Cut the duck breast fillets into slices. Put in a bowl and serve with the pancakes, leeks, cucumber and hoisin sauce. Bon appétit! .