Ingredients

• 1 duck
• about 2-2.5kg/4lb 8oz-5lb 8oz
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp sumac
• 1 tsp ground turmeric
• 1 tsp garlic granules
• 200ml/7fl oz pomegranate molasses
• 50ml/2fl oz clear honey
• sea salt flakes
• 1 cucumber
• cut into 7mm/½in matchsticks
• to serve
• 2 bunches spring onions
• white parts only
• to serve
• 24 Chinese pancakes (available from most supermarkets or Asian grocers)
• to serve
• 400g/14oz pomegranate seeds
• to serve
• 8 preserved lemons
• deseeded and roughly chopped
• plus 6 slices to garnish
• 3 tbsp clear honey
• 270ml/91/2fl oz vodka
• ice
• to shake

Directions

• Preheat the oven to 190C/170 Fan/Gas 5. Line a large baking tray with baking paper.
• Put the duck on the prepared baking tray. Combine all the spices and garlic granules in a bowl
• then rub the mixture all over the duck and inside the cavity. Season well with salt and roast for 2 hours. (Do not baste the duck during this time as you want to keep the skin as dry and crisp as possible.)
• Increase the oven temperature to 220C/200 Fan/Gas 7
• and cook the duck for a further 20 minutes.
• Meanwhile
• in a small saucepan set over a low heat
• combine the pomegranate molasses and honey and gently heat until the mixture begins to bubble. Remove from the heat and set aside.
• When the duck is cooked
• remove from the oven and cover loosely with kitchen foil. Leave to rest for 10 minutes. Heat the pancakes according to the packet instructions and keep warm.
• To make the martini
• put the chopped preserved lemons in a saucepan
• stir in 6 tablespoons water and bring to the boil. Remove from the heat and leave to cool. Pour the mixture into a mixing bowl
• then blitz using a hand blender. Stir in the honey
• then the vodka
• and mix well. Fill a cocktail shaker with ice and add the mixture. Shake for 3 minutes
• then strain into chilled martini glasses and garnish each with a slice of preserved lemon.
• Serve the sauce
• spring onion and cucumber strips
• pomegranate seeds and the pancakes in separate bowls. Using two forks
• shred the duck at the table. Fill a pancake with some duck meat and crispy skin
• some vegetable strips and a few pomegranate seeds
• drizzle over a good helping of the sauce
• roll up the pancake and enjoy with the lemon martini.