Chinese-style duck strips and pancakes

Cut each duck breast in half lengthways, place in a bowl and cover with boiling water. Leave for 1 minute, remove and dry thoroughly.

Separate the meat from the skin, prick the skin all over, moisten with peanut or avocado oil and rub with Chinese five-spice powder. Place under a preheated grill and cook until the meat is firm to the touch but still moist and slightly pink, about 20 minutes. The skin will take longer to crisp and brown. Slice the meat and skin into very thin strips. Keep warm.

To make the pancakes, place the flour in a bowl and pour over the boiling water. Mix well with a wooden spoon and knead for a few minutes, dusting with flour if the mixture is sticky.

Roll into a log, cover with a damp cloth and leave for 30 minutes. Slice the dough thinly and pat or roll out into about 12 small rounds.

Cook in a lightly oiled non-stick pan until lightly spotted, about 3 minutes. Serve at room temperature.

To serve, spread the pancakes with plum sauce and fill with duck, crispy skin, cucumber and spring onion. Roll up the pancake and eat with your hands