Asian duck pancakes

Preheat the oven to 220C/200C fan/gas 7.

Remove the skin from the duck breasts and make three long scores in each piece of skin with a sharp knife. Rub the skins evenly with the salt and five spice, then place in a small non-stick roasting tin. Roast for 15-20 minutes, or until crisp and golden brown.

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

Add the duck breasts to the stock, cover with a tight-fitting lid and gently poach for 10-15 minutes, or until the duck is cooked through. Remove from the pan and allow to rest for a few minutes.

Using two forks, shred the duck breasts and place the meat onto a plate. Cover with foil and keep warm in a low-temperature oven.

Drain the crisp duck skins on kitchen paper and finely slice. Toss the sliced duck skin with the shredded duck breast meat.

To serve, warm the pancakes in a steamer or microwave, then place the spring onions, cucumber and hoisin in separate bowls and serve alongside the warmed pancakes. Allow people to assemble the rolls themselves at the table.