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Preheat the oven to 400℉.
Evenly coat the duck breasts in five-spice powder and salt. Place the duck breasts in a large baking tray, skin side up.
Bake the duck breasts on the centre or top rack of the oven for 40 minutes.
Cut the green onion stalks and cucumbers into 2 to 3-inch segments, and then thinly julienne them length-wise.
Cut the cooked duck breasts into ¼-inch thin slices.
Serve the duck, cucumber, green onion, and sweet bean paste all in separate dishes, along with warm fresh pancakes. Let everyone make their own wrap.
To assemble, spread a thin layer of sweet bean paste on a single layer of pancake, place a few pieces of duck, some green onion and cucumber. Fold the 2 sides of the pancake towards the middle.