Beijing Duck

Ingredients     1 small whole duck, cleaned     20 homemade round thin pancakes (Prepare by mixing together wheat flour and salt with enough water to make a thin batter. Heat oil on a non-stick frying pan and spread a ladleful of the batter evenly to make a thin pancake. When done, flip over and let it cook on both sides.)     100g cucumber, sliced     100g spring onion, white tender part sliced     For duck skin sauce, mix together     15g each, honey or malt and red vinegar     30ml water     For duck marinade, mix together     50g each, salted five-spice powder, chopped ginger and onion     30g coriander     50g each, chopped leek, butter, seafood sauce* and sweetened flour paste*     25g sesame oil     100g wheat flour     150g duck stock Preparation Clean duck, wipe, dry and tie string around the neck. Place some marinade in the cavity and let it stand for 12 hours. Close the slit of duck belly with bamboo sticks. Blanch duck in boiling water for five seconds and then hang. Brush duck surface with duck skin sauce. Blow the duck with a fan or hang it against a windy and cool place for more than 4 hours till duck skin becomes dry. Roast duck breast side up in a preheated oven at 220?C for 20 minutes. Turn it and roast for 30 minutes. Then turn so the breast side is up for another 10 minutes. Using a sharp knife, remove the skin and slice the meat into thin slices. Place a portion of the meat on a pancake along with a drizzle of the remaining duck skin sauce, cucumber and spring onion. Roll the pancake and then serve immediately. * Available in shops selling Chinese food products.