3 tbsps honey
2 stalks spring onions, chopped
2 half cups water
2 in. piece ginger
3 cups flour
2 tbs sesame seed oil
3 tbs Soya sauce
1 tsp. sesame oil
1 cup hot water
2 tbs cold water
1 tsp. sugar
Clean the duck and hang in a cool and dry place for a few hours. Put water in a pan with honey, ginger, cloves and chopped spring onions.
Bring to boil for 5 minutes. Hold the duck by the neck ant soak it in the mixture. Slowly pour the sauce into the duck. Lift and hang for 2 more hours.
Strain the mixture and keep aside the ginger onions, cloves and spring onions. Prepare the batter. Sieve the flour in a large .Bowl and add in water. Knead for 5 minutes until smooth. Cover with a moist cloth and leave for 15 minutes.
Roll out the dough to 1 cm thickness and cut into lengths of 6 cm. Spread each piece with sesame oil and put another piece on top. Roll it flat.
Fry the pieces in a non-stick pan without oil until both sides are evenly browned. When all the pieces are cooked bake in the oven for 10 minutes.
Roast the duck and put the ginger, cloves and spring onions inside it. Roast for 1 hour. Make the dip. Mix sesame oil, soya sauce, 2 tablespoon water and 1 tsp. sugar together. Bring to boil.
Cut into small pieces and serve with the dip together with slices of cucumber and the pancakes.