To be honest one of my favorite parts of a Chinese takeaway is getting the peaking duck and being left to my own devices turning it into delicious  little wraps with julienned cucumber and spring onions, topped of course with that sickely sweet sauce, which you know is terrible for you and has nothing really to do with Chinese cuisine, Meh it does matter it tastes soo good! So naturally it occurred to me that i should remake it by my self with similar ingredients but for meh fractions of the price, it turned out perfectly.  

Fair warning now this is not a quick process and will take up a significant part of the day

Step 1: Preparing the Duck (Chicken in This Case)

I would suggest that you start with this as it is going to take a significant proportion of your time to finish and yet longer still once you have managed to get in to the oven. 

1 whole Chicken
2 litres boiling water
5 tbsp clear honey
2 tbsp dark soy sauce
4 tbsp chinese five spice
2 tbsp brown sugar
1 1/2 tbsp sesame seed oil
1 tbsp sesame seeds
<p>can you use this same recipe but with duck instead?</p>
Looks delicious. I made Chinese pancakes for the first time last week. I made them the same way, rolled them as thin as I could, then cooked them in a dry pan without oil for a few seconds each side, and without colour. Once I'd made the full stack, I then steamed them a few at a time until they were warm and soft. Makes for a more authentic finish to the pancake.
<p>that is actually perfect i'm annoyed at my self that i didn't do it when i made these -_-</p>
<p>it looks quietly delicious!!!</p>

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