Peking Duck with Pancakes

Preheat the oven to 200°C (400°F).

Rinse duck, pat dry and place in a pot of boiling water. Simmer duck about 5 minutes, remove  and pat dry. Brush duck on all sides with a little honey and let rest about 1 hour in a cool, dry place. Brush with remaining honey. Place duck chest down on a rack with drip pan underneath and cook about 1 hour in the preheated oven.

For the pancake flour, mix flour with the baking powder and approximately 120 ml (approximately 1/2 cup) of cold water and knead into a smooth dough until it no longer sticks to the hands. Cover dough with a damp cloth about 20 minutes and let rest. On a floured surface shape dough into a roll and cut into 16 pieces. Roll out dough pieces thinly and sprinkle each with a little oil and place a second pancake on it. Roll out into thin pancakes. Fry each briefly in a hot pan with a little oil on both sides until it begins to bubble.

Remove finished duck from the oven and let stand briefly. Cut duck breast into thin slices.

Rinse leeks, trim and cut into thin, long strips about 8 cm (approximately 3 inches) long strips. Rinse cucumber, trim and also cut into strips. Place duck meat and some vegetable strips on pancakes. Season to taste with sauce and serve.