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.
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