Peckin' Duck with Sweet Pancets and Caviar

Overall Cooking Plan

This recipe has three main components, best tackled in this order:

1. The Duck: This takes the longest (mostly inactive roasting time).
2. The Pancakes: Can be made while the duck is resting.
3. The Garnishes: Prepared last.

Homemade Peking-Style Duck

This method uses a simple boiling water technique to help crisp the skin.

Instructions:

1. Prep the Duck: Pat the duck completely dry inside and out with paper towels. This is the most important step for crispy skin. Place it on a rack set over a baking sheet or tray.
2. Scald the Skin: Carefully pour boiling water all over the duck's skin. You'll see the skin tighten immediately. Pat it dry again thoroughly.
3. Glaze and Dry: In a small bowl, mix the honey, soy sauce, and rice wine. Brush this mixture evenly all over the duck. Let the duck air-dry, uncovered, in the refrigerator for at least 4-6 hours, or ideally overnight. This drying stage is key for crispiness.
4. Roast: Preheat oven to 350°F (175°C). Place the ginger slices and spring onions inside the duck's cavity. Roast the duck on the rack (breast-side up) for about 1.5 - 2 hours, or until the skin is deep mahogany and crispy, and the internal temperature of the thigh reaches 165°F (74°C).
5. Rest: Remove the duck from the oven and let it rest for at least 20-30 minutes before carving.

The Rectangular Crêpes

1. Make the Batter: Whisk the flour, water, egg, salt, and 1 tbsp oil until a smooth, thin batter forms. Let rest for 15 minutes.
2. Cook the Crêpes: Heat a non-stick skillet over medium heat. Add a tiny amount of oil. Pour in a small amount of batter (about 2 tbsp), swirling the pan to create a very thin, even layer. Cook for 60-90 seconds until the top is set.
3. Shape: Instead of flipping, use a thin spatula to lift the crêpe out of the pan onto a cutting board. While still warm, use a sharp knife or a rectangular cutter to trim into neat, uniform rectangles (about 2x3 inches). Repeat with remaining batter.

Assembly: The Stack

1. Base: Place a rectangular crêpe on a serving platter.
2. Vegetable Layer: Arrange a small, neat bundle of julienned cucumber and spring onions in the center of the crêpe.
3. Duck Layer: Top the vegetables with a small amount of shredded duck meat.
4. The Crown: Place a small piece of the crispy duck skin on top of the meat.
5. Final Touch: Using a mother-of-pearl or plastic spoon, place a generous teaspoon of caviar (Royal Oscietra, Kaluga or Amur Fusion from Attilus Caviar) directly on top of the crispy skin.
6. Serve Immediately.

Chef's Note: The goal is structural integrity. Ensure each component is dry (pat the julienned vegetables with a paper towel) so the layers hold. These are best assembled just before serving to maintain the crêpe's soft texture and the skin's crispness.