Ingredients

Method

Wash the lemon and then slice the lemon into half a centimetre slices leaving the rind on.

In a large saucepan place the water, honey, dark soy, rice wine and lemon slices and bring the mixture to the boil. reduce the heat to a simmer and cook for 18-20 minutes.

Remove the pot from the heat and place the duck in the sauce and ladle the sauce over the duck, completely covering the whole duck 5-6 times. Hang the duck up to allow it to completely dry in a cool, well ventilated place. Place a tray under the duck to catch the drips and when the duck is completely dry the skin will feel like parchment paper.

Preheat the oven to 475ºF / 240ºC

Take a roasting pan with a roasting rack and place the duck on it, breast side up. Put 160ml of water in the base of the roasting tray and place the pan in the oven to cook for 15 minutes. Then turn the oven down to 350ºF / 180ºC and roast for a further 1 hour and 15 minutes.

Take the duck from the oven and allow it to rest before you carve it for at least 15 minutes. While the duck is resting cut the cucumber into thin batons and set aside. With a sharp knife remove the meat from the bird and cut into fairly thin slices and arrange it on a warm serving dish. Serve with pancakes hoisin sauce, spring onion and cucumber.