Chinese Peking Duck

Instructions:

1. Clean duck well. Rinse and pat dry with paper towels. Tie the neck tightly with a string to seal. Mix salt and Chinese five-spice powder, then rub the mixture all over the duck.
2. Meanwhile, bring water to a boil in a pot. Add honey and stir until dissolved. Hold the duck by the neck and repeatedly dunk the whole body of the duck in the pot, until the skin tightens and changes color. Hang the duck in a cool, windy place for 24 hours until the skin is dry and tight.
3. Heat the oven to 175C/350F. Roast the duck for about two hours, or until the skin is crispy. Turn the duck over every 30 minutes to ensure even cooking.
4. For the pancake, warm it up in a steamer or microwave. Serve the duck chopped up, with pancakes, hoisin sauce, and thinly sliced cucumber and green onions.
5. Place a slice of duck onto the pancake, then add hoisin sauce, cucumber and green onions. Roll up the pancake and enjoy a delicious Beijing-style Peking Duck.