Step 1

To make the marinade, cut the lemon into 1/4cm slices and place in a medium saucepan with 1.2 litres of water, the honey, soy sauce, rice wine and spices. Bring to the boil. Reduce heat to low and simmer for about 20 minutes until flavours are infused. Set aside.

Step 2

Wash duck inside and out, then pat dry with paper towel. Use kitchen string to tie the duck's legs firmly together. Place in a large pan and pour over a kettle of boiling water. Leave for 1 minute. Transfer duck to a wire rack over a roasting tray, pat dry, then baste with marinade until the skin is completely coated.

Step 3

Set the uncovered duck aside to dry out for 4-5 hours (you can face a fan onto the duck to speed up the process - the duck skin should feel like taut parchment when ready).

Step 4

Preheat the oven to 240C.

Step 5

Pour 50ml cold water into the pan (to stop the fat from splattering). Cook in the oven for 15 minutes, then reduce the heat to 180°C and roast for a further 1 1/4 hours. Set duck aside for 10 minutes to rest before carving.

Step 6

Meanwhile, prepare the pancakes: Sift 2 cups flour into a bowl and gradually pour in 1 cup boiling water, stirring well.

Step 7

When cool enough to handle, knead with your hands until you have a smooth ball. Cover with a damp tea towel and set aside for 30 minutes.

Step 8

Use a rolling pin to roll out the dough on a lightly floured surface until 1/2cm thick. Use a 7cm pastry cutter to cut rounds from the dough.

Step 9

Brush one side of each round with some sesame oil then put two rounds together with the sesame sides touching.

Step 10

Roll the rounds again until 15cm in diameter. Cover with a damp tea towel until needed.

Step 11

Heat a non-stick frying pan over low heat, add pancakes 1-2 at a time. Cook each side for about 1 minute until they bubble slightly.

Step 12

Carve the duck into thin slices. To serve, place a pancake on each plate, then a slice of duck in the middle of the pancake. Add some cucumber and spring onion strips, drizzle with hoisin sauce, wrap and enjoy.