INGREDIENTS

For the dough

• egg 1 pc.;
• flour 1 cup;
• milk 2/3 cup;
• vegetable oil 2 tbsp.

For the duck

• duck 2.5-3 kg.;
• sherry or rice wine 1/4 cup;
• sea ​​salt;
• honey 4 tbsp.;
• sesame oil 1 tbsp.;
• soy sauce 5 tbsp.;
• ginger powder 1 tbsp.;
• freshly ground black pepper 1 tbsp.;
• water 1 cup.

Additionally

• hoi-sin sauce;
• cucumbers 1 pc. big size;
• green onions 2 large bunches.

METHOD

1. Frozen duck must be thawed. It's better to do it gradually. First, take it out of the freezer and keep it in the refrigerator for a day at a temperature of +4°C. Then leave it to thaw for another 10-12 hours at room temperature. When the duck is completely thawed, cut off the upper phalanxes of the wings with a knife or scissors for birds.
2. Remove all excess fat from the duck - it is most of all in the neck and tail area. The fat that is under the skin, after proper processing, will melt and flow out during baking in the oven.
3. You need to cook the duck starting a day before it is served on the table. Boil the kettle, hang the duck by the neck (preferably on a hook, but you can just hold it vertically) and pour boiling water over it so that the skin of the duck turns white.
4. Let the water drain and pat the duck dry with a paper towel. Take dry sherry or Chinese rice wine and rub it on the inside and outside of the duck. Leave it to lie down for 5-10 minutes.
5. Take coarse sea salt and rub the duck with it - inside and out. After that, the duck should be placed in the refrigerator for 12 hours, without closing anything. It is best if it is in a vertical position - suspended or mounted on a bottle. Blood will flow from the duck, so you need to put a plate under it.
6. After 12 hours, take the duck out of the refrigerator and brush the outside with honey. Honey should be spread over the surface in a thin even layer. Put it back in the fridge (again, preferably upright) - let it dry for another 12 hours.
7. Preheat oven to 190°C. Place the duck, breast side up, on a rack with a baking sheet underneath. Pour a glass of cold water into a baking sheet and cover the duck with foil so that the entire structure is tightly closed along with the baking sheet. Place it in the preheated oven for 1 hour.
8. Mix the ginger with sesame oil, pepper and soy sauce until you get a thick paste. Remove the duck from the oven, remove the foil and remove the baking sheet with the liquid, brush the duck evenly with the resulting mass with a brush. Raise the oven temperature to 260°C. Place the duck on the wire rack back into the oven for 25 minutes. Make sure it doesn't burn!
9. Remove duck from oven and brush with 2 tbsp. l. honey and 1 tbsp. l. soy sauce. Turn off the heat and turn on the grill. Place the duck on a rack in the bottom of the oven for 5-10 minutes. until crispy. Remove duck from oven, let cool. Carefully cut all the meat off the bones and cut it into small pieces so that the crust is on each.
10. Prepare pancake batter. Mix flour with water and egg so that there are no lumps. While stirring, gradually add milk and vegetable oil. Finely chop the green onion and put it into the prepared dough. Bake very thin pancakes (it's better to use a non-stick pan to fry without oil).
11. Chop the green onion. Peel the cucumbers from the skin and seeds, cut into thin long strips and leave on a paper towel to drain excess juice. Take a pancake, grease with a little hoi-sin sauce, put the filling on top - onion, cucumber and duck, roll the pancake.