I truly enjoy Peking duck. My current latitude and longitude prevent me from picking up the phone of our favorite Chinese restaurant for delivery. Thus, my desire for the comforts of home led to the development of hoisin spaetzle. I was working on a dish that featured squab in the role of duck, yet in my haste I made mistakes, which prevented the execution of the dish. With my mistakes made, I went to work on the dish with our duck ham. I sautéed the hoisin spaetzle with scallions, and then folded in slow cooked cucumber. Calamansi lime mustard fruit puree added spice and acidity to the dish. Finally, young marjoram accents each individual bite. I figured if I cannot eat Peking duck at least I could be inspired by it.