4 duck breasts (skin on; total 600g)
1 teaspoon Chinese five-spice powder
A good pinch of sea salt
For the Hoisin Sauce:
6 tablespoons tamari
3 tablespoons tahini or smooth nut/seed butter
1½ tablespoons maple syrup
3 tablespoons orange juice
2 garlic cloves, finely chopped
1½ teaspoons toasted sesame oil
1½ teaspoons Chinese five-spice powder
12 small Chickpea Wraps, or any wraps of your choice
Chilli flakes, to taste
1 cucumber, sliced into matchsticks
6 spring onions, sliced into matchsticks
1. Preheat the oven to fan 200°C/Gas mark 7.
2. With a sharp knife, score the fat of each duck breast in a crisscross pattern, then sprinkle over half the five-spice powder and salt and rub in.
3. Make the hoisin sauce by whisking all the ingredients together in a bowl, then taste for seasoning and set aside.
4. Heat up a wide, ovenproof frying pan to a high heat (no oil needed) and place the duck breasts, skin side down, in the pan. Sprinkle over the rest of the spice and salt. Cook for 3 minutes or until most of the fat has rendered, and the duck skin is golden.
5. Turn the duck breasts over and cook for a further 30 seconds to seal the other side. Place the pan in the oven for the duck to finish cooking – 8 minutes for rare or 10 minutes for medium rare – then remove the duck and leave to rest on a chopping board for 10 minutes. Use this time to make the chickpea batter and, while the duck is resting, use the same pan to make the wraps.
6. Pour any excess duck fat from the pan into a bowl.
7. Cut the duck breasts into thin slices, sprinkle with chilli flakes and place on a serving plate with the hoisin sauce in a bowl. Put the chickpea wraps on another plate and place the sliced cucumber and spring onions in a separate bowl. Let everyone assemble their own pancakes, pouring or spooning the hoisin sauce over the duck before adding the other ingredients
Recipe extract from Eat Happy by Melissa Hemsley (Ebury Press, £20) photography by Issy Croker