Step 1

Wash duck under cold water; pat dry inside and out with absorbent paper. Tie string around neck of duck. Lower duck into large saucepan of boiling water for 30 seconds; remove from pan. Drain well; pat dry with absorbent paper. Tie string to refrigerator shelf and suspend duck, uncovered, over drip tray overnight.

Step 2

Preheat oven to 240°C/475°F.

Step 3

Tuck wings under duck. Place duck, breast-side up, on wire rack in large baking dish; brush entire duck with combined water, treacle, sherry, vinegar and five-spice. Place ginger and star anise inside cavity of duck. Roast, uncovered, 10 minutes; turn duck breast-side down. Brush with marinade; roast, uncovered, 10 minutes. Turn duck breast- side up; brush with marinade.

Step 4

Reduce oven to 180°C/350°F; roast duck, uncovered, brushing occasionally with remaining marinade, 30 minutes or until cooked as desired.

Step 5

Increase oven to 240°C/475°F; roast duck, uncovered, about 10 minutes or until skin is crisp and browned.

Step 6

Meanwhile, make pancakes. Sift flour into large bowl; add the water, stir quickly using wooden spoon until ingredients cling together. Knead dough on floured surface about 10 minutes or until smooth. Divide dough into 20 pieces; roll pieces into balls, flatten slightly. Brush tops of dough with oil. Place one piece of dough on top of another, oiled surfaces together; roll out into an 18cm (7¼-inch) pancake. Repeat with remaining balls. Cook pancakes, one at a time, in small lightly oiled frying pan, over medium heat, about 30 seconds or until browned lightly. Turn pancake; brown other side. Pull pancakes apart with fingers to make two thin pancakes. Wrap pancakes in foil after each is cooked to prevent drying out.

Step 7

Make peanut and hoisin sauce. Combine ingredients in small bowl.

Step 8

Place duck on chopping board; remove skin. Slice skin and duck meat thickly.

Step 9

Using teaspoon, remove seeds from cucumber.

Step 10

Serve warm pancakes with duck meat, crisp skin, cucumber, onion and sauce.