Heat oven to 180C/160C fan/gas 4. Mix the honey Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.
Put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough.
When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can.
Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.
Spread a pancake with a little Hoisin sauce. Top with the
shredded duck, a few pieces of cucumber and spring onion.
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