1. Place flour in a bowl and slowly stir in boiling water until a ragged dough forms.

2. Knead the dough for 5-8 minutes until smooth, then cover and let rest for 30 minutes.

3. Roll the dough into a cylinder and cut into 24 small pieces; flatten each into a small disc.

4. Brush one disc with sesame oil, top with another disc, and roll the pair out together into a thin 6-inch circle.

1. Clean the duck thoroughly, removing any excess fat from the cavity, and pat the skin completely dry.

2. Pour boiling water over the entire duck skin until it tightens and appears slightly translucent.

3. Mix honey, rice vinegar, garlic powder, onion powder, and ginger in a small bowl to create a glaze.

4. Brush the glaze evenly over the duck skin and hang it in a cool, ventilated area for 12-24 hours to air dry.

1. Trim the roots and dark green tops from the spring onions.

2. Slice the remaining spring onion stems into thin 2-inch long shreds.

3. Peel and seed the cucumber, then slice it into matchsticks of the same length.

1. Combine hoisin sauce, soy sauce, and sugar in a small saucepan.