Peking-Style Roast Duck with Pancakes

Prepare the cavity. Pat the duck dry, trim any excess neck skin and remove loose fat from inside the cavity. Season inside with the salt and five-spice, add the ginger slices and spring onions, then close the opening with a skewer.

Scald the skin. Set the duck on a rack in the sink and pour the boiling water slowly over all the skin in 2-3 rounds, until it visibly tightens and shrinks. This scalding sets the skin's structure so it dries out and crisps properly rather than staying rubbery.

Glaze and dry. Pat the duck dry, then warm the honey, rice vinegar and hot water together until the honey dissolves, and brush it thinly all over the skin. Refrigerate uncovered on a rack over a tray for 24-36 hours until the skin feels dry and leathery, brushing once more with glaze after 12 hours. On roasting day, heat the oven to 175°C (155°C fan) for at least 20 minutes before the duck goes in.

Roast low and slow. Set the duck breast-up on the rack in the tin with 1cm of water underneath to stop dripping fat from smoking, and roast for 1 hour. Lower the oven to 120°C (100°C fan) and continue for 30-40 minutes until the fat has largely stopped dripping, the skin is deep mahogany and crisp, and the thickest part of the breast and thigh reach 74°C.

Crisp the skin if needed. If the skin isn't fully crisp, raise the oven to 220°C (200°C fan) for 5-8 minutes, watching closely since the honey glaze can scorch quickly.

Rest, carve and serve. Rest the duck for 10 minutes. Warm the pancakes by steaming for 3-4 minutes or microwaving covered with damp paper for 30-45 seconds, then carve the duck's skin and meat into thin slices. Let each diner spread hoisin on a pancake, add duck, cucumber and spring onion, and roll it up.