INGREDIENTS

INSTRUCTIONS

Clean duck then tie wings and drumsticks with string to truss.
Securely thread a piece of string about 20cm long through the  trussing
string and knot the ends together to make a loop.  Place a cooling rack
or grill pan grid on top of a roasting tin and  sit duck on top. Leave
duck in a cool, airy place for 2-3 hours to  allow the skin to dry.
Fill half a large pan or wok with boiling water. Cut four of the
spring onions in half and add to the pan with the honey and ginger  and
bring to the boil.  Using the loop of string, carefully suspend the
duck in the pan, so  it is partially covered by the stock. Using a
large spoon or ladle,  pour the stock over the exposed surface of the
duck until all the  skin has been basted. Carefully remove the duck
from the pan and  allow any remaining liquid to drain out, then place
back on to the  cooling rack. Allow to stand for a further 2 hours.
Preheat the oven to 180C. Place the duck in a roasting tin and cook
for about 60 minutes, or until cooked to taste. Remove from the oven
and allow to rest.  Meanwhile, make the pancakes: heat 2 tablespoons of
vegetable oil in a  frying pan. Finely slice the remaining spring
onions then add to the  pan and cook gently for a few minutes until
softened. Remove onions  from pan and allow to cool.  Sieve flour into
a bowl and make a well in the centre. Crack the eggs  into the hollow
and beat, gradually incorporating the flour. Mix in  enough water to
make a smooth, pouring batter, then stir in the  softened spring
onions.  Heat a little oil in a crepe pan or small frying pan. Pour in
just  enough of the batter to cover the surface and cook gently until
set  and light golden brown on the base. Turn over the pancake and cook
for a few minutes more on the other side, then remove from the pan  and
cover with a clean tea towel to keep warm. Repeat using the  remaining
batter, stack cooked pancakes with a piece of greaseproof  paper
between each layer to stop them sticking together.  To make the sauce,
heat all ingredients together and cook. Carve off  the skin in pieces.
Remove breasts and carve into slices. Take meat  off legs and shred.
Serve the duck with cucumber and spring onions.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1272
Calories From Fat: 454
Total Fat: 50.9g
Cholesterol: 1344mg
Sodium: 3965.3mg
Potassium: 968.4mg
Carbohydrates: 141.2g
Fiber: 7.1g
Sugar: 15.7g
Protein: 61.5g