Authentic Beijing Roast Duck Pancakes

1. Sift flour and gently add water. Mix gently to form a smooth pastry.

2. Use a rolling pin to roll out 2 pancakes each of 10-12 cm diameter. Add some oil to the pastry to prevent it from sticking to the rolling pin. Stack one pancake on top of the other.

3. Heat fry pan over medium heat. Fry first one side and turn to ensure both sides are fried.

4. Separate the two pancakes. Place duck meat on unfried side of the pancake with one teaspoon of hoisin sauce, 2 stalks of spring onion (or cucumber). Roll pancake and serve immediately.