3 tablespoons honey
3 tablespoons dark soy sauce
150ml Shaohsing rice wine*
1 cinnamon stick
2 star anise
Wash duck inside and out, then pat dry with paper towel. Use kitchen string to tie the duck's legs firmly together. Place in a large pan and pour over a kettle of boiling water. Leave for 1 minute. Transfer duck to a wire rack over a roasting tray, pat dry, then baste with marinade until the skin is completely coated.
Set the uncovered duck aside to dry out for 4-5 hours (you can face a fan onto the duck to speed up the process - the duck skin should feel like taut parchment when
Preheat the oven to 240°C.
Pour 50ml cold water into the pan (to stop the fat from splattering). Cook in the oven for 15 minutes, then reduce the heat to 180°C and roast for a further 1 1/4 hours. Set duck aside for 10 minutes to rest before carving.
Carve the duck into thin slices. To serve, place a pancake on each plate, then a slice of duck in the middle of the pancake. Add some cucumber and spring onion strips, drizzle with hoisin sauce, wrap and enjoy.