Wash and pat dry the duck breast with paper towels. Use a skewer to poke small holes in the skin, avoiding the meat, to help render fat and crisp the skin.

Bring a medium pot of water to a boil. Submerge the duck breast for 30 seconds, then transfer it to an ice bath. Pat dry thoroughly.

Brush the meat side with Ahh Maa Peking Duck Marinade and the skin side with Ahh Maa Duck Skin Seasoning.

Refrigerate uncovered for 2 days for best results (optional) or cook immediately if short on time.

Tip: Refrigerating the duck uncovered for 2 days helps dry out the skin and allows a crispy texture. It also gives the marinade and seasoning time to deeply infuse the meat. While you can cook the duck right away, the skin won’t be as crisp and the flavour won’t be as rich or developed.

Preheat the air fryer to 150°C. Place the duck breast skin-side up and cook for 10 minutes. Pat off excess oil from the skin, then brush with Ahh Maa Duck Skin Glaze. Increase the air fryer temperature to 195°C and cook for another 5-8 minutes until golden brown.

Tip: When cooking 4 or 6 servings, avoid overcrowding the air fryer. Cook in batches if needed to ensure each piece gets evenly cooked and nicely charred.

Remove the duck from the air fryer and let it rest for 5 minutes. Then slice into 0.5 cm thick pieces.

While the duck rests, steam pancakes by placing a heatproof plate on an upside-down bowl or trivet inside a medium pot with a lid. Add about 5 cm of water, making sure it doesn’t touch the plate.

Line the plate with baking paper to prevent sticking, then stack the pancakes on top. Cover and steam over medium-high heat for 5–8 minutes until warm and pliable. Avoid over-steaming to prevent drying out. Keep covered until ready to serve.

Wash and dry the spring onions and cucumbers. Trim the spring onions, leaving the white and light green parts, and discard the dark green sections and roots. Slice the spring onion into 7 cm lengths, then quarter each piece. Peel and cut the cucumber into 7 cm sections, remove the seeds, and slice into thin strips.

Place a pancake on a plate and spread 1 tsp of Ahh Maa Peking Duck Sauce on the top half. Add a slice of duck, cucumber, and spring onion on top of the sauce. Fold the bottom half up, then fold in the sides to create a wrap.

Serve hot and enjoy!