A simple but delicious cake recipe:
Thoroughly rinse and dry the duck inside and out. Stir half of the five-spice powder and half of the cognac, and brush the duck all over with it.
Preheat the electric stove to 250 °C.
Remove the peel from the garlic cloves, rinse and clean the spring onions, chop both finely and mix with the remaining five-spice powder and cognac, with sugar and soy sauce. Pour this mixture into the duck belly. Gently swirl the duck, making sure the marinade gets everywhere but doesn’t flow out again (neck opening is best tucked shut).
Place the duck belly down on the roasting rack in the hot oven, slide the fat pan underneath. Roast the duck for 30 minutes (gas: level 5).
In the meantime, rinse the bean sprouts, sort them out and drain well. Toss in the hot sesame oil in a roasting pan, seasoning with salt.
Arrange on a heated serving platter.
Carve the duck: separate legs, perhaps chopping once diagonally to the bones. Separate breast meat from bones, cut diagonally into inch-wide bites. Assemble the pieces repeatedly into the original shape and arrange on the bed of bean sprouts. Repeatedly bring the marinade to a boil and pour over the top.
Add to the table: Lay out pancakes (see separate recipe) on a plate, place a piece of roasted duck, green onion and cucumber in the center of each, together
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