½ cup Chinese rice wine
Juice of 1 lemon
¹⁄³ cup honey
¼ cup dark soy sauce
1 cup water
4 duck breasts, skin on
½ cup plain flour
2 Tbsp cornflour
Extra ¹⁄³ cup water
¹⁄³ cup milk
40g butter, melted
6 green shallots, cut into long thin pieces
1 Lebanese cucumber, deseeded, cut into long thin pieces
1 cup hoisin sauce
Extra green shallots, cut into long thin pieces, to serve
Note: Allow overnight marinating and 15 minutes standing
Combine rice wine, lemon juice, honey, soy sauce and water in a medium saucepan over a medium heat. Cook, stirring continuously, until honey has melted and mixture comes to the boil. Simmer for 15 minutes or until mixture thickens slightly. Remove from heat and cool.
Put duck in a shallow ceramic dish and pour over honey mixture. Refrigerate, uncovered, overnight.
Put flour, cornflour, extra water, milk, eggs and ½ of the butter in the bowl of a food processor. Process until batter is smooth. Pour into a jug and stand, covered, for 15 minutes.
Heat a large non-stick frying pan over a medium heat. Brush pan with a little of the remaining butter. Pour 1 Tbsp of the batter into pan. Spread to form a thin pancake, about 10cm in diameter. Cook for 2 minutes. Flip and cook for a further 1 minute. Transfer to a plate. Repeat process with remaining batter and butter, to make 12 pancakes in total.
Preheat oven to 220ºC. Put a wire rack in a roasting pan and put duck on top of rack. Pour enough hot water into base of roasting pan to come 3cm up sides (this will help prevent the fat from spluttering in the pan). Roast duck for 15 minutes or until cooked through and skin is golden and crispy.
Remove duck and stand for 10 minutes before slicing diagonally. Divide sliced duck, shallot, cucumber pieces and hoisin among pancakes and roll to enclose. Arrange on serving plate and scatter over extra shallot to serve.