Instructions

1. Preheat the oven to 350°F (175°C).
2. Carefully rinse the duck under cold water and pat it dry with paper towels. Place the whole duck on a rack in a roasting pan.
3. Roast the duck in the preheated oven for 2 hours, or until the skin is crispy and the meat is tender. Baste the duck with its own juices halfway through cooking for extra flavor.
4. Once cooked, remove the duck from the oven and let it cool slightly for about 10-15 minutes.
5. Shred the duck meat using two forks, discarding the skin and bones as you go.
6. While the duck cools, heat the pancakes according to the package instructions or steam them lightly to make them pliable.
7. To assemble the wraps, spread a thin layer of hoisin sauce on each pancake.
8. Place a few pieces of shredded duck on top of the sauce, followed by cucumber slices and a sprinkle of sliced scallions.
9. Roll up the pancake tightly, tucking in the sides as you go to secure the filling.
10. Repeat with the remaining pancakes and filling.
11. Serve the Peking Duck Pancake Wraps warm with extra hoisin sauce on the side for dipping. Enjoy!