Crispy Braised Duck Wraps with Savory Fava Bean Mash

Prepare the duck: Pat the duck leg quarters thoroughly dry with paper towels. Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sear the duck legs until deeply browned on both sides. Add the star anise, five-spice powder, dried orange peel, peppercorns, cloves, bay leaves, and smashed garlic cloves. Toast the aromatics for 1 minute until fragrant.

Braise the duck: Pour in the Shaoxing wine, water, soy sauce, hoisin sauce, and ground bean sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes, turning the legs occasionally, until the meat is tender. Once cooked, remove the duck to cool. Strain and reserve the braising liquid for later use.

Make the wrap dough: In a mixing bowl, combine the flour with 1/4 cup of hot water and mix. Gradually add 2 tablespoons of cold water and knead for a few minutes until a smooth dough forms. Shape into a ball, cover with plastic wrap, and let it rest for at least 20 minutes.

Assemble the wraps: Debone the cooled duck, removing all bones and tendons, then shred the meat. Divide the dough into 3 equal portions. Roll one portion into a 5x13-inch rectangle. Brush with oil and sprinkle with chopped scallions. Fold the ends toward the middle to create three layers, brush with oil, and fold again. Roll this out into a 6x10-inch rectangle. Place a portion of duck and julienned scallions in the center, drizzle with a little reserved sauce, and fold tightly like a burrito, ensuring the edges are sealed.