Roast Duck Breast in Rice Pancakes
Generously salt the skin side of the duck and refrigerate 8 hours. Preheat the oven to 200°C (approximately 390°F). Rub the flesh side of the duck with 5-spice powder. Heat a skillet and saute the duck on each side for 5 minutes,. Transfer to the baking dish and cook on the top shelf of the oven until the skin is crispy, about 10 minutes. Remove from the oven and let cool.
Rinse the scallions and cut lengthwise into long julienne strips. Heat the sesame oil in a skillet and briefly saute the scallions. Stir together the soy sauce and turmeric, cut the duck breast into small cubes, and mix with the soy-turmeric mixture. Divide the duck and scallions among the rice pancakes, roll up, and tie with the chives and serve.