Ingredients
Green onion pancakes
Plum sauce
Method
1.Preheat oven to 200°C/400°F.
2.Pierce duck skin at 5cm intervals with a metal skewer; place duck in a bowl. Pour the boiling water over duck. Drain, then pat dry with paper towel. Place duck on a wire rack over a large roasting pan lined with foil.
3.Make plum sauce. Stir ingredients in a small saucepan over low heat until sugar dissolves. Increase heat to high, bring to the boil; boil for 10 minutes or until thickened slightly. Remove rind; reserve for duck cavity. Divide mixture between two small bowls; reserve one for brushing and the other for serving.
4.Place reserved rind from plum sauce in duck cavity; secure with a skewer. Brush duck with plum sauce reserved for brushing; roast 50 minutes, basting regularly. Cover duck loosely with foil; roast a further 30 minutes or until juices run clear when the thickest part of a thigh is pierced with a skewer. Rest duck, loosely covered with foil, for 20 minutes.
5.While duck is cooking, place flour in the bowl of a food processor. With motor operating, slowly add the extra boiling water, processing until a dough forms. Place dough in a lightly greased bowl, cover with plastic wrap; rest 30 minutes.
6.Divide dough into 16 pieces. Roll out each piece on a lightly floured surface into an 18cm (7¼-inch) round. Brush round with a little sesame oil, season with salt; roll into a log. Coil the log, flatten and reroll into a 18cm (7¼-inch) round. (This method will develop the flaky layers of the pancakes.) Brush rounds with a little more sesame oil; top with 1½ tablespoons of green onions. Roll up again into a log, twist into a coil, flatten and roll into a 16cm (6-inch) round.
7.Heat 1 teaspoon of the vegetable oil in a non-stick frying pan over medium heat; cook pancakes, for 2 minutes each side, or until browned. Transfer to paper towel; cover to keep warm. Repeat with remaining pancakes and oil.
8.Thinly slice the duck; serve with green onion pancakes, cucumber and reserved plum sauce.
The green onion pancake dough and the plum sauce can both be made a day ahead and then refrigerated in separate airtight containers.
Note
