|4 tbsp||hoisin sauce|
|3 tbsp||corn syrup|
|4 tbsp||dark rice vinegar|
|4 tsp||soy sauce|
|2 tsp||smoked paprika powder|
|2 tsp||Chinese five-spice powder|
|1 tsp||vegetable oil|
|flour (for dusting)|
For the marinade, combine corn syrup with dark rice vinegar, soy sauce, smoked paprika powder, and Chinese five-spice powder. Rub marinade on the meat-side of the duck breasts, leaving the skin uncovered, and marinate in the fridge for at least 1 hr.
For the pancakes, bring water to a boil. Mix flour with salt, add the boiling water, and mix well, using chopsticks. Once cool enough to handle, knead for approx. 8 min., or until a smooth dough has formed. Cover with kitchen towel and let rest for approx. 1 hr.
Preheat the oven to 80°C/175°F. Transfer duck breast to a frying pan, skin-side down, and sear until the skin is golden brown. Flip and sear the other side for approx. 3 min. Transfer to a baking dish and bake for approx. 1.5 hrs., or to desired level of doneness.
Meanwhile, halve and deseed pomegranate. Quarter and core cucumber. Cut cucumber and scallions into thin strips and set everything aside.
For the pancakes, roll dough into a thin log and divide into approx. 24 equal pieces. Roll into balls and gently press them down. Brush half of them with some oil, then press another dough ball on top of each (at this point you’ll have 12 stacks of two dough balls each). On a floured working surface, roll each stack of dough balls into thin pancakes.
Heat a frying pan over medium-high heat. One after another, transfer the pancakes to the frying pan and let cook for approx. 30 sec., or until they slightly inflate. Then flip and cook again until lightly browned. Allow to cool, then carefully pull each pancake apart. You should have 24 pancakes. Cover them with a clean kitchen towel and set aside.
Turn up the oven to 230°C/450°F and roast duck breasts for approx. 5 – 7 min., or until the skin gets really crispy. Remove from the oven and thinly slice.