The roasted duck meat is cut into pieces and wrapped in crêpes with strips of vegetables. Steffen Henssler serves an Asian plum sauce with it.
Preheat the oven to 200 °C. Rinse the duck and rub dry. Remove the skin from the onions and cut them into quarters. Stuff the duck with the onions and season with salt and pepper. Put the duck in a roasting pan, add a little water and cook on the stove (middle shelf) for 80 to 90 minutes.
Mix the flour with 450 milliliters of water and the sesame oil, add a little salt and stir until a smooth dough is formed. Let the dough rest for half an hour.
Brush a frying pan with oil and heat it. Bake 16 narrow crêpes with the dough. Clean and rinse the cucumber and the leek and cut them into thin strips, without the core in the case of the cucumber.
Remove the duck meat and cut it into small strips as well.
Fill the crêpes with cucumber, leek and duck meat. Drizzle with plum sauce and roll up. Serve the plum sauce as a dip.
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