skinless duck breasts – 3 x 175g
Chinese five-spice powder – 4 tsp
Szechuan peppercorns, coarsely ground – 1 tbsp
ground star anise – 1 tsp
dark soy sauce – 6 tbsp
sesame oil – 1 tsp
Low calorie cooking spray
Chinese rice flour pancakes – 8
plum sauce – 8 level tsp
bunch spring onions, finely shredded – 1
cucumber, halved lengthways, deseeded and cut into strips – 1/2

Place the duck breasts in a ceramic bowl in a single layer.
Mix the five-spice powder, peppercorns, star anise, soy sauce and sesame oil together in a bowl.
Pour this mixture over the duck, cover and marinate for 8 hours or overnight if time permits.
Preheat the oven to 180°C/160°C Fan/Gas 4.
Spray the duck lightly with low calorie cooking spray. Heat a large frying pan until hot and sear the duck breasts for 2-3 minutes on each side.
Transfer to a non-stick baking sheet and roast in the oven for 10 minutes.
Remove the duck from the oven, thinly slice the flesh and place in a warmed dish.
Warm the pancakes according to the packet instructions.
To assemble, spread 1 teaspoon of plum sauce on to each pancake and top with the spring onions, cucumber and duck. Carefully wrap the pancakes around the filling and eat immediately.
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