How To Make Crispy Duck

Preheat the oven to 220ºC, Fan 200ºC, Gas 7. Pierce the duck legs all over with a fork.

In a bowl mix together the salt, Chinese five spice powder, ginger, and crushed peppercorns. Rub all over the duck, especially into the meat.

Sear the duck breasts, skin side down for 5 minutes and then turn over and sear for a further 5 minutes.

Transfer the legs to a roasting tin and roast for 20 minutes. Remove from the oven and strain the fat into a bowl.

Return the duck to the oven and roast for a further 25 minutes or until the skin is really crispy.

Remove from the oven and let rest for a few minutes. Shred the meat using 2 forks.

Make up the pancakes: spread the hoisin sauce over the wrap and top with spring onions and cucumber with some of the duck. Roll up and serve.

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