Remove any feathers that are left on the duck and cut off the excess fat.

Boil a kettle of water.

Put the duck in a big bowl and pour boiling water over it (if necessary, turn the duck so the water can be poured all over it), keep in hot water for 2-3 minutes, and then pat dry it completely with paper towels.

Mix the honey with warm water and coat the duck’s skin in it (using a brush).

Put the duck into a bowl and keep in a fridge for at least 4 hours or overnight. The duck should stay dry so use a bowl in which it can “stand”.

Heat an oven to 170 Celsius degrees (150 for fan ovens).

Put the duck (breasts up) on a roasting rack placed over a roasting tin and roast for 4 hours.

Increase the temperature to 220 Celsius degrees (200 fan ovens) and roast for 30 minutes more.

Carve/shred the duck’s meat including the crispy skin into small pieces and transfer to a serving dish.

Put separately on serving plates the cucumber, spring onions, Hoisin sauce and warmed up (steamed or microwaved) pancakes. If you microwave them, cover the plate with pancakes with cling film and microwave for approx. 30-40 seconds on Medium.

When the meal is served, everybody helps themselves to a pancake, spreads a bit of Hoisin sauce on it, puts the pieces of cucumber, spring onions, duck and optionally a bit more sauce and rolls the pancake.