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1
Preheat oven to 400u00b0F.
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2
Pierce duck skin at 2 inch intervals with a metal skewer then place in a bowl. Pour 3 cups boiling water over top. Drain then pat dry with paper towels. Transfer to a wire rack set over a large roasting pan lined with foil.
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3
To make the plum sauce, combine all ingredients and 1 cup water in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil. Boil for 10 mins, or until thickened slightly. Remove orange zest and reserve. Transfer 1/2 duck sauce to a small serving bowl.
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4
Insert orange zest into duck cavity and secure with a skewer. Brush duck with remaining plum sauce and roast for 50 mins, basting regularly. Cover loosely with foil and roast for another 30 mins, or until juices run clear when the thickest part of a thigh is pierced with a skewer. Let rest, loosely covered with foil, for 20 mins.
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5
Meanwhile, place flour in the bowl of a food processor. With the motor running, slowly add 2 cups boiling water and process until combined. Place dough in a lightly greased bowl, cover with plastic wrap and let rest for 30 mins.
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6
Divide dough into 16 pieces. Roll out each piece on a lightly floured work surface into a 7 1/4-inch round. Brush with sesame oil and season. Roll into logs then coil logs, flatten and reroll into 7 1/4-inch rounds. Brush rounds with sesame oil and top with 1 1/2 tbsp spring onions. Roll up again into logs, twist into coils, flatten and roll into 6-inch rounds.
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7
Heat 1 tsp vegetable oil in a nonstick frying pan over medium heat. Cook pancakes for 2 mins per side, or until browned. Transfer to paper towels and cover to keep warm. Repeat with remaining pancakes and oil.
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8
Thinly slice duck. Serve with spring onion pancakes, cucumber and reserved plum sauce.
