Peking Duck With Spring Onion Pancakes
1 Duck, about 5lb
2 tablespoons Clear honey
1 4 cm piece fresh root ginger, peeled and sliced
2 tablespoons Vegetable oil, plus extra for greasing
140 grams Plain flour
200 ml Water, about
A little oil
1 tablespoon Water
3 tablespoons Hoisin sauce
1 tablespoon Sesame oil
1 teaspoon Caster sugar, to taste
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.
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.
Serve the duck with cucumber and spring onions.