Crispy Duck Pancakes with Spring Onion

Preheat oven to 200°C, 400°F, gas mark 6. Prick the duck breasts with a fork to allow the fat to escape. Place on a wire rack over a roasting tin. Rub the soy sauce into the skin. Cook for 25–30 minutes until golden and cooked through.

Sieve the flour into a bowl. Pour in 150ml(5floz) boiling water. Mix to a firm, smooth dough.

Divide into 12 pieces and roll into balls. Flatten. Take one pancake, brush lightly with oil, top with a second pancake to make a sandwich, then roll out to make a 15cm (6in) circle. Repeat with the others.

Heat a non-stick pan over a moderate heat. When hot, cook the pancakes one at a time, turning over once. Cool a little and peel apart. Lightly cook the other side – keep warm. Cut the cucumber and spring onions into thin strips. Place in a serving bowl. Spoon the hoisin sauce into a bowl.

Slice the duck breasts into thin strips. Serve the pancakes by spreading first with hoisin sauce, then a few strips of spring onion and cucumber. Add a couple of strips of duck and fold pancake over.