Easy Peking Duck with Homemade Mandarin Pancakes

In a small bowl, combine the salt, light soy sauce, Shaoxing wine, and five-spice powder. Massage this marinade thoroughly into the duck breasts. Place the duck on a plate, skin-side up, and refrigerate uncovered overnight. This allows the marinade to penetrate the meat while the air dries out the skin for maximum crispiness. If you are short on time, marinate for at least 30 minutes.

To make the Mandarin pancakes, mix the flour and a pinch of salt in a heatproof bowl. Gradually pour in the boiling water, stirring with chopsticks or a spatula until a rough dough forms. Once cool enough to touch, knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Cover with plastic wrap and let it rest at room temperature for at least 1 hour.

Divide the rested dough into 12 equal pieces and roll each into a ball. Flatten each ball into a 2-inch disc. Lightly brush the top and sides of 6 discs with oil. Place the remaining 6 discs directly on top of the oiled ones, creating 6 pairs of dough.

On a lightly floured surface, use a rolling pin to roll each pair into a 7-inch circle. Flip the pancakes frequently while rolling to ensure both layers remain the same size.