Method

• 1.
  To make the marinade, cut the lemon into 2.5mm slices and place in a saucepan with 1.2L water, the honey, soy sauce, rice wine and spices. Bring to the boil. Reduce heat to low and simmer for 20 minutes or until flavours are infused. Set aside.
• 2.
  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 enough boiling water to cover. Leave for 1 minute. Transfer duck to a wire rack set over a roasting tray, pat dry, then baste with marinade until the skin is completely coated.
• 3.
  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 ready).
• 4.
  Preheat the oven to 240°C.
• 5.
  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.
• 6.
  Carve the duck into thin slices. To serve, place a pancake on each plate, then place a slice of duck in the middle of the pancake. Add some cucumber and spring onion, drizzle with hoisin sauce, wrap and enjoy.