2 tablespoons canola oil
1 bunch scallions, green and white parts, cut into 1-inch lengths
3 cloves garlic, peeled
2 tablespoons minced ginger
6 duck legs
5 fluid ounces soy sauce, to taste
1 bottle red wine
1 14-ounce bag (about 1 cup) rock candy
2 cinnamon sticks
4 star anise
1 Thai bird chili
2 cups all-purpose flour, plus more for kneading
1 cup (8 ounces) hot water
1 bunch scallions, thinly sliced
Canola oil for cooking
1. Heat canola oil in pressure cooker on the stove over medium heat. Add scallions, garlic and ginger. Cook 2 minutes. Add duck legs and continue to cook, stirring, for 2 to 3 more minutes. Add red wine, soy sauce, rock candy, cinnamon sticks, star anise and chili. Bring to a simmer. Add enough water to cover duck.
2. Bring to a simmer then taste and adjust seasoning. Add enough water to cover duck. Place lid on pressure cooker and set on setting 2. Cook 30 minutes.
3. To make Scallion Pancakes: Mix flour with water to form a shaggy mass then transfer to a floured surface. Knead, gradually adding more flour, to form a stiff dough. Shape dough into a disk. (Alternatively, place flour in a stand mixer fitted with a dough hook at medium speed and gradually add water. Once dough forms a ball and all dry ingredients are incorporated, remove from mixer. Dough should not be sticky, if it is add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk.) Wrap tightly with plastic wrap and chill refrigerator for at least an hour or up to 48 hours. Divide dough into 3 or 4 smaller pieces and roll out to 1/8-inch thickness. Brush with oil and sprinkle with salt. Spread scallions over dough and roll up jelly roll fashion to form a tight log. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Flatten the coil with a rolling pin and roll out to 1/4-inch thick. Heat canola oil in saute pan over medium heat and swirl to coat. Add pancake, one at a time, and cook until golden brown and crispy on both sides, turning once, 2 to 3 minutes per side.
4. Depressurize pot by releasing valve or placing under cold running water and remove lid. To serve family style: Transfer duck legs to a large wide bowl and pour sauce over top. Serve with scallion pancakes on the side.