Peking Duck

Pat duck breasts thoroughly dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and Chinese five-spice powder.

In a small bowl, whisk together honey, rice vinegar, and 1/4 cup water until well combined. Set aside.

Place duck breasts, skin side down, in a cold oven-safe skillet (cast iron works best). Turn heat to medium-low and cook for 15-20 minutes, allowing the fat to render slowly and the skin to become golden brown and crispy. Pour off excess fat periodically.

Flip the duck breasts meat side down. Brush the crispy skin generously with the prepared honey glaze. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 10-15 minutes, or until the duck reaches an internal temperature of 135-140°F (57-60°C) for medium-rare, or desired doneness.

Remove duck breasts from the oven and let them rest on a cutting board, skin side up, for 5-10 minutes. This allows the juices to redistribute. Then, slice the duck breasts thinly against the grain.

While the duck rests, gently warm the Mandarin pancakes according to package instructions (steaming or microwaving briefly). Arrange the julienned scallions and cucumber on a serving platter.

Serve the thinly sliced crispy duck immediately with warm Mandarin pancakes, hoisin sauce, julienned scallions, and cucumber. Guests can assemble their own wraps.