It's hard to put a twist on something that we all love so much. We think we've managed it though...the pickled cucumber has a bit of punch, and we switched out hoisin sauce for sweet but sour plum sauce. What do you think?!
Preheat the oven to 170ºC.
Dry the outside of the duck and place on a roasting tray. Rub the five spice and some salt into the duck.
Slice the ginger and quarter the orange. Chuck the ginger, 2 quarters of the orange, star anise and cinnamon into the duck. Place the duck in the oven and roast for 2 hours before turning the oven up to 200ºC for a further 10 minutes. Allow the duck to rest and cool slightly.
Scatter a tablespoon of salt over the sliced cucumber and leave in the fridge for 20 minutes. Rinse the salt away from the cucumber.
Add the rice vinegar, sugar and juice of the remaining orange quarters into a small saucepan and bring to a boil. Pour the boiling mixture over the cucumber and place back into the fridge to cool.
Peel and finely dice the shallot, garlic and ginger. Slice the chilli. Heat a little oil and gently fry the shallot, garlic, ginger and chilli until softened. De-stone and roughly dice the plums, chucking them into the pan.
Scatter over the dark sugar, then pour over the rice vinegar and a splash of water. Bring the mixture to a boil then reduce to a simmer for about 10 minutes until the plum become a smooth pulp.
Mix the flour and water for the pancakes. Roll into small discs about 20cm wide.
Heat a dry frying pan and cook the pancakes for a minute on each side. Before serving, microwave or steam the pancakes for 10 seconds.
Shred the duck meat from the carcass and serve alongside the drained pickled cucumber, spring onions and plum sauce. Serves 4