Ingredients

• 1 x 2kg/4lb 8oz duck
• back bone removed
• flattened
• salt and freshly ground black pepper
• 4 tbsp Chinese five-spice powder
• 1 tbsp olive oil
• 3 spring onions
• sliced
• 1 cinnamon stick
• ½ tsp Sichuan peppercorns
• crushed
• 500g/1lb 2oz plums
• stones removed
• roughly chopped
• 125ml/4fl oz rice wine vinegar
• 75g/2½oz caster sugar
• salt and freshly ground black pepper
• 225g/8oz strong white flour
• 175ml/6fl oz boiling water
• 4 spring onions
• finely shredded
• 1 cucumber
• cut into batons

Directions

• For the five-spice duck
• preheat the oven to 210C/410F/Gas 6.
• Place the duck
• skin-side up
• on a rack over a roasting tray and pierce the skin all over with a knife.
• Boil a kettle and pour the just boiled water over the duck skin. Discarding the water and pat the duck dry using kitchen paper. Rub salt
• freshly ground black pepper and five-spice all over the skin.
• Roast for 1-1¼ hours
• or until crisp and golden-brown. Remove from the oven and set aside to rest for 10 minutes. Shred the duck into fine pieces using two forks.
• Meanwhile
• for the plum sauce
• heat the olive oil in lidded pan and fry the spring onions for 1-2 minutes
• or until softened. Add the spices and continue to cook for another 1-2 minutes.
• Add the plums
• vinegar and sugar and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• cover with a lid and simmer for 5-6 minutes
• or until the plums are tender. Set aside to cool.
• Remove the cinnamon stick and blend the mixture to a purée in a food processor. Strain the purée through a sieve into a bowl. Season
• to taste
• with salt and freshly ground black pepper.
• For the pancakes
• place the flour in a bowl and make a well in the centre. Pour in the boiling water and stir to form a dough. Tip the dough out onto a floured work surface and knead for 2-3 minutes
• or until the dough is smooth.
• Cut the dough into 16 pieces and roll each piece into a thin pancake.
• Heat a frying pan until hot and fry each pancake for 1-2 minutes on each side
• or until pale golden-brown. Keep the pancakes warm until ready to serve.
• To serve
• place the shredded duck on a large serving plate and place the spring onion and cucumber alongside. Place the pancakes on a separate serving plate and serve with the plum sauce.