Peking-style roast duck wrapped in lotus pancake

At Neddy’s this was my version (and Adelaide’s first experience) of Peking duck—a discovery of skin and fat and the pleasing sharpness of raw spring onion. I sometimes think of it as a Chinese version of Greek lamb yiros. We used to cook the duck in a metal olive-shaped oven which was at the end of the courtyard, hanging the bird vertically with a duck hook. Fruit wood ivas used as fuel in the centre of the oven; usually one oven load of wood cooked the ducks perfectly. Eighteen ducks could