Crispy Duck Pancakes

Ingredients:
4 duck legs
2 handfuls of salt
duck fat, melted (600g)
3 tbsp of Chinese 5 spice
a knob of ginger, peeled and grated
2 sticks of cinnamon
1 orange, zested
1 star anise
2 red chillies, halved
½ a jar of hoisin sauce (150ml)
16 ready made Chinese pancakes
1 cucumber cut into strips
bunch of spring onions, cut into strips

Directions:
1. Sprinkle the duck with salt and leave for half an hour.

2. Pat the water off the duck with a paper towel.

3. Preheat an oven to 302°F (150°C).

4. Put the duck into the duck fat with the 5 spice, ginger, cinnamon, orange zest, star anise and chillies.

5. Cover with foil and bake in the preheated oven for 2 ½ hours.

6. Take duck out of the duck fat.

7. Fry the duck, skin side down, in a hot dry pan few minutes until crispy.

8. Shred the duck with a fork.

9. Warm the wraps in the microwave and serve with the cucumber, spring onions, duck and a drizzle of Hoisin sauce.

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