Directions:
1. If the duck is frozen, thaw it thoroughly. Insert a meat hook near the neck.
2. Use a sharp knife to cut the lemon into 5mm slices, leaving the rind on. Add the lemon slices to a large pan with the rest of the honey syrup ingredients and 1.2 litres water. Bring the mixture to the boil, then turn the heat to low and simmer for around 20 mins.
3. Use a large ladle or spoon to pour the mixture over the duck several times, as if to bathe it, until the skin is completely coated. Hang the duck over a tray or roasting pan and leave in a cool, well-ventilated place to dry, for at least 4-5 hrs, and longer if possible (set the duck in front of a fan, if you like, to aid the process). When the duck has dried, the skin should feel like parchment paper.
4. Heat oven to 240C, 220C fan, gas 9. Place the duck breast-side up on a roasting rack set in a roasting pan, then pour 150ml water into the roasting pan (this will prevent the fat from splattering). Roast for 15 mins, then turn the heat down to 180C, 160C fan, gas 4 and roast for a further 1 hr 10 mins.
5. Meanwhile, prepare the spring onions. Cut off the green tops and trim the bulb, so you have a white segment roughly 7.5cm long. Make a 2.5cm lengthways cut at one end, then roll the spring onion 90 degrees and make another 2.5cm-long cut. Repeat this process at the other end. Soak the spring onions in iced water for a few minutes until they curl into flower brushes, then pat dry with kitchen paper or a clean tea towel.
6. Remove the duck from the oven and let it sit for at least 10 mins. Use a cleaver or sharp knife to carve the duck, then arrange the pieces on a warm serving platter. Serve with the Chinese pancakes, spring onion brushes and hoisin sauce or sweet bean sauce.
Chinese Fried Rice (炒饭)
