Ingredients

Method

Clean the duck inside and out with cold water, then pat dry with paper towels.

Rub the duck inside and out with the salt and Chinese five-spice powder.

Stuff the duck cavity with the green onions and ginger.

Prick the skin of the duck all over with a skewer. This helps to render out the fat and make the skin crispy.

Place the duck on a rack in a roasting pan and refrigerate uncovered for 24 hours. This helps the skin to dry out and become crisp when cooked.

Glaze

In a small saucepan, mix the honey, rice vinegar, Shaoxing wine, and water. Bring to a simmer and cook until the mixture has thickened slightly. Let it cool.

Cooking the Duck

Preheat your oven to 350°F (175°C).

Brush the duck all over with the glaze, then roast in the preheated oven for 30 minutes.

After 30 minutes, take the duck out of the oven and brush with more glaze. Turn the oven temperature up to 375°F (190°C) and roast for another 30 minutes.

Once again, remove the duck from the oven and brush with more glaze. Increase the oven temperature to 400°F (200°C) and roast for a further 10-15 minutes, or until the skin is crispy and a deep golden brown.

Pancakes

Put the flour in a large bowl and gradually stir in the boiling water until a dough forms.

Knead the dough on a lightly floured surface until smooth.

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Roll the dough into a long log, then cut into 20 equal pieces.

Roll each piece into a thin circle with a rolling pin, then brush one side with a little sesame oil.

Heat a non-stick pan over medium heat, add the pancake (oil side down) and cook until lightly golden and spots appear. Flip and cook the other side. Repeat with the remaining pancakes.

Service

Serve the Sliced Duck with the Pancakes together with Hoisin Sauce and thin batons of Spring Onion and Cucumber.