Our sweet and salty Plum Sauce makes a brilliant dip for these five spice duck wraps. Alternatively, use store-bought roast duck for an even easier dish!
(Makes about 10 wraps)
2 Duck breasts (180g each), skin lightly scored
1/2 tsp five spice powder (optional)
Salt and pepper
10 Chinese-style pancake wrappers
1/2 Telegraph cucumber, cut into matchsticks
Small bunch spring onions, cut into matchsticks
1. Rub five spice powder, salt & pepper all over duck breasts and leave to marinate for 15 minutes.
2. Pan fry duck, skin side down, until skin is golden brown. Turn over and cook until slightly springy.
3. Let duck rest for 15 minutes, then slice thinly.