Clean the duck, removing
and discarding any excess fat in the cavity.
Tie a piece of string
around its neck. Pat dry.
Bring 25 cups of water to
the boil and turn off the heat.
Put the duck into the
water and turn it backwards and forwards for about 1 minute.
Bring the water to the
boil again and repeat the previous step.
Do this twice more (total
Hang the duck in a cool,
draughty place for about 5 hours.
Mix the coating
ingredients with 10 tablespoons hot water and brush the duck all
over with the mixture.
Hang to dry for a further
4 hours and apply a second layer of coating.
Pre-heat the oven to 450oF
Put a roasting pan in the
oven with a wire rack in it, making sure that there is a space of
about 5 cm between the rack and the pan base.
Place the duck on the
rack, breast side up, and roast for 8 minutes.
Turn the duck over using a
towel, not a fork, and roast for a further 8 minutes.
Reduce the temperature to
350oF / 180oC and turn the duck breast side
Roast for 20 minutes.
Lower the temperature to 250oF / 120oC and
roast for 10 minutes.
Increase the heat again to
450oF / 230oC and roast the duck for about
At this point you have to
watch carefully to make sure the skin of the duck does not burn.
Turn off the heat once the
skin has turned a rich deep red.
While the duck is roasting, prepare the
Cut the spring onions into
5 cm lengths, shred the tip of each piece and put it in iced water
for 10 minutes. Cut the cucumber into similar lengths.
Decorate each piece with a
red chili ring.
Blend together the sauce
ingredients over a low heat.
Carve off the skin on the
back of the duck.
Hold the knife
horizontally and carve the skin and meat from the breast and legs,
cutting at an angle of 15o.
Arrange the skin and meat
on a large plate and serve it with pancakes and cucumber, spring
onions and the sauce.