4lb/1.8kg Barbury duck For the coating: 1/2pt/300ml water 2 Tbs. dark brown sugar 2 Tbs. soy sauce 1 tsp. powdered lemon grass 1 tsp. ground ginger juice of half a lemon For the pancakes: 8oz/225g plain flour 1/4pt/150ml boiling water oil Hoisin sauce 1/2 cucumber, cut into matchsticks spring onions in strips spring onion brushes to decorate
Instructions
1) Plunge the duck into boiling water for a few seconds. Remove and pat dry. Hang in a cold larder or in the fridge until completely dry for several hours.
2) Heat water and dissolve sugar over low heat. Add remaining ingredients and stir. Paint the duck with this. Leave to dry again (about four hours) with a dish underneath to catch any drips.
3) Heat oven to 425F, 220C for 30 minutes, then turn down to 350F, 180C and roast for another hour, or until duck is well cooked and skin crisp.
4) Meanwhile, to make the pancakes, sift flour into a bowl. Mix water with 1 tsp. oil and gradually stir into the flour. Knead. Nip off walnut-sized lumps and flatten slightly. Brush one piece with oil and place another piece on top to make sandwich. On a floured surface, roll out as thinly as possible. Heat a little oil in a pan and fry pancake sandwich on both sides. Peel apart gently.
5) To serve, shred duck flesh and skin. Spread each pancake with a little hoisin sauce. Place some skin and meat on top, plus some cucumber and spring onion strips, then roll up pancake.
