Trim excess fat from the duck. Place it breast-side up on a wire roasting rack set over the sink, and slowly pour 2 liters of rolling boiling water over the skin to render the surface fat. Flip over and repeat on the reverse side. Pat completely dry with paper towels.

In a wide, heavy-bottomed stockpot, combine the chicken stock, soya sauce, rice wine, star anise, cinnamon sticks, bay leaves, honey, orange peel, and chopped spring onions. Bring to a vigorous boil.

Submerge the duck into the bubbling aromatic broth, reduce heat to low, cover with a parchment cartouche, and gently simmer for 1.5 to 2 hours until the meat is meltingly tender.

Carefully lift the duck out, transfer to a clean wire rack, and chill uncovered in the refrigerator overnight (or minimum 8 hours) to ensure the skin is thoroughly dehydrated.

Carve the duck meat and crispy skin into bite-sized portions. Heat frying oil to 190°C and flash-fry the duck pieces until the skin is blistered and deeply golden.

Serve hot with warm steamed pancakes, ribbons of cucumber, julienned spring onions, and a spoonful of hoisin sauce.