Step 1

Rinse the ducks well with cold water then pat dry with paper towel. Set aside.

Step 2

Place the lemon in a pan with the honey, soy sauce, rice wine and 2 cups (500ml) water over medium heat, stirring to dissolve the honey. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer for 15 minutes or until slightly reduced. Remove from heat, cool slightly, then baste the ducks with the mixture several times until well coated.

Step 3

Place the ducks on a baking tray and leave uncovered in the fridge overnight to dry out the skin.

Step 4

The next day, preheat the oven to 220°C.

Step 5

Place the ducks on a wire rack set over a large roasting pan. Fill the roasting pan with 3cm boiling water (this will prevent the fat from spluttering in the pan). Roast the ducks for 15 minutes. Reduce temperature to 180°C and roast for a further 1 hour and 10 minutes or until duck is cooked through and skin is very crispy. Remove the ducks from the oven and stand for 10 minutes.

Step 6

Meanwhile, heat the pancakes according to the packet instructions.

Step 7

Carve the duck, then serve with the pancakes, spring onions, cucumber and hoisin, and let everyone roll their own.