Wash the duck and remove any excess fat from inside the cavity. Pat dry with paper towel and prick all over. Place in a large saucepan of boiling water for 30 seconds, then transfer to a wire rack in a baking tray and refrigerate for 2 hours to dry the skin.

Place the glaze ingredients in a small saucepan over medium–high heat and simmer for 1 minute, or until the sugar is dissolved. Set aside.

Preheat oven to 200ºC. Place the orange rind, star anise, cinnamon and ginger inside the duck and secure the cavity with a metal skewer. Brush the duck with the glaze and place, breast-side down, on an oiled rack in a baking tray. Roast for 45 minutes, brushing frequently with the glaze. Turn the duck and brush with glaze. Reduce the oven temperature to 180c Cook for a further 45 minutes, brushing frequently with the glaze. Remove duck from oven, cover loosely with foil and set aside. Keep oven turned on to 200c.

For pancakes, whisk milk, egg and soy sauce together in a bowl, gradually add flour, whisking until smooth, and then add green onion. Heat ½ tsp peanut oil in a 15cm-diameter frying pan over medium-high heat, add 2 tbsp pancake batter, tip pan to evenly distribute and cook until air bubbles form .Turn and cook until golden and cooked through Repeat with remaining batter and oil. Wrap pancakes in foil and set aside.

Remove meat and skin from duck. Thinly slice meat, place on an oven tray and place skin on top. Warm duck and foil wrapped pancakes in oven until skin is crisp. Slice skin and combine with meat. Serve with warm pancakes, cucumber, green onions and hoisin sauce.