Crispy duck rolls

Method

1. Preheat the oven to 220C/gas 7.

2. Remove the skin from the duck breasts and make three long scores in each piece of skin with a sharp knife. Place the skins in a small, non-stick roasting tin and rub the salt and five-spice powder evenly over. Roast in the oven for 20–25 minutes until crisp and golden.

3. Meanwhile, pour the stock into a saucepan and add all the remaining ingredients. Bring slowly to the boil, reduce the heat and simmer for 4–5 minutes.

4. Add the duck breasts to the stock, cover with a tight-fitting lid and gently poach the duck for 15–20 minutes or until cooked through. Remove the duck breasts from the pan and allow to cool a little before shredding with two forks, pulling the meat apart. Place on a plate or baking tray, cover with foil and keep warm in a low oven.

5. Drain the crisp duck skins on kitchen paper and finely slice. Scatter the slices back into the roasting tin (which should be full of rendered duck fat) and return to the oven for 5 minutes. Drain well on kitchen paper again and toss with the shredded duck breast.

6. Warm the Chinese pancakes in a steamer or microwave, place the spring onions, cucumber and Hoisin sauce in separate serving bowls and serve alongside the warmed pancakes and shredded crispy duck.

7. Allow people to assemble the rolls themselves. Spread a little Hoisin sauce on a Chinese pancake, scatter with some spring onions, cucumber and crispy duck and roll up to enclose before eating with your fingers. Finger bowls of warm water may come in handy, or lots of napkins.

Apdapted from Rachel Allen Home Cooking (Collins)