2 x 250g/9oz duck breasts, skin on
2 tsp salt
1 tsp Chinese five-spice powder
1.2 litres/2 pints chicken stock
1 tsp whole Sichuan peppercorns or ½ tsp whole black peppercorns
6 cloves
1 cinnamon stick
4 spring onions, trimmed, very roughly chopped
5cm/2in piece root ginger, peeled, sliced
100ml/3½fl oz Chinese rice wine or dry sherry
16 ready-made Chinese pancakes
small bunch spring onions, trimmed, sliced into thin strips lengthways
2 x 6cm/2½in pieces cucumber, cut into fine strips
200ml/7fl oz hoisin sauce
Preheat the oven to 220C/425F/Gas 7.
For the crispy duck, remove the skin from the duck breasts and make three long scores in each piece of skin with a sharp knife. Place the skins into a small, non-stick roasting tin and rub the salt and five-spice powder evenly onto them. Roast in the oven for 20-25 minutes until crisp and golden-brown.
Meanwhile, pour the stock into a lidded saucepan and add all of the remaining ingredients. Bring slowly to the boil, reduce the heat and simmer for 4-5 minutes.
Add the duck breasts to the stock, cover with the 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 onto a plate or baking tray, cover with aluminium foil and keep warm in a low oven.
Once cooked, 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.
To serve, arm the Chinese pancakes in a steamer or microwave, then place the spring onions, cucumber and hoisin sauce in separate serving bowls and serve alongside the warmed pancakes and shredded crispy duck. Allow people to assemble the rolls themselves. To assemble, spread a little hoisin sauce onto a Chinese pancake, scatter with some spring onions, cucumber and crispy duck and roll up to enclose before eating with your fingers.
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