1 whole English free-range duck, trimmed, wings removed
1 teaspoon Sichuan peppercorns, ground
1 1/4 cups chicken or duck stock (preferably made with the giblets)
6 sprigs thyme, leaves picked
3 1/2 ounces butter
1 lemon, peel only
4 little gem lettuces, cut in half lengthwise and washed
11 tablespoons clear honey
5 tablespoons soy sauce
9 ounces cold baked potato, flesh only, mashed
2 1/2 ounces all-purpose flour
1 teaspoon baking powder
2 free-range eggs
1/2 cup milk
Freshly ground black pepper
Oil, for frying
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