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1
To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough.
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2
Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter.
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3
Then slightly pan-fry both sides in a hot pan without oil.
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4
To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes.
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5
Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it.
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6
Then put the duck into the refrigerator for 4 to 6 hours.
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7
Hold the duck upright and pour the hot boiling water onto its body until it is puffed.
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8
Combine the corn syrup, maltose, and vinegar.
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9
Paint the duck with a thin layer of the corn syrup mixture.
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10
Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it.
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11
Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes.
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12
Let meat rest for 15 minutes after cooking.
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13
Remove the skin and fat layer from the duck.
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14
Scrape the fat from the skin and cut the skin into thin strips.
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15
Cut the meat into thin slices.
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16
Paint a pancake with hoisin sauce.
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17
Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up.
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18
Repeat with remaining ingredients.
