For the pancakes: In a large bowl, mix the flour with the salt and the Szechuan peppercorns. Add the scallions
. Add the boiling water slowly and begin stirring it in immediately. Knead
the warm dough until it's smooth. Place the dough ball in a lightly oiled bowl. Cover with plastic wrap
and let rest for at least 2 hours at room temperature.
Turn the rested dough
out onto a floured surface and divide into 8 equal parts. With a lightly floured rolling pin
, roll each piece out until it's 1/4-inch thick. Use a cookie cutter
to cut out 5-inch circles of dough (or just cut them out using a knife). Cover the prepared pancakes with a damp towel to keep them from drying out while making the rest. For best results, layer the pancakes
on pieces of parchment paper to keep them from sticking.
Heat a little vegetable oil
in a heavy frying pan
over low heat. Add the pancakes and cook until browned on both sides (about 2 minutes altogether; the second side will cook more quickly than the first side). Continue with the remainder of the pancakes, placing the cooked ones on a tray lined with paper towels to absorb some of the oil.
For the garnish
: To crisp
up the duck skin, saute in a pan over medium heat until crispy, about 2 minutes (do not add oil). Once cooked, place the skin on a paper towel to absorb excess oil.
Top the pancakes with the shredded duck meat, crispy duck skin, scallions, cucumbers
and hoisin sauce.