Crispy Chinese Style Duck Tacos

Remove the confit duck legs from their packaging and place on a baking tray, skin-side up. Scatter over half the Chinese Five Spice and rub all over the duck.
When the oven is hot, roast the duck on the top shelf of your oven and the wedges on the middle shelf until the duck is hot throughout and the wedges are golden, 25-35 mins.
Turn the wedges halfway through cooking. IMPORTANT: The duck is cooked when piping hot.

Meanwhile, halve the plums, remove the stone and chop the flesh into 1cm pieces.
Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the plums and remaining Chinese Five Spice and cook, stirring regularly, until softened, 4-5 mins.
Stir in the hoisin sauce, honey and water for the sauce (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Simmer, stirring regularly, until the plums have completely softened and the sauce has thickened, 10-12 mins. TIP: Taste and add a pinch of sugar if you would like it to be a bit sweeter. Once cooked, transfer to a small bowl to cool.

Meanwhile, trim and thinly slice the radishes.
In a small bowl, mix together the rice vinegar, sugar for the pickle (see ingredients for amount) and a pinch of salt. Add the radishes, mix well and set aside.
Trim the cucumber, then halve lengthways. Chop into roughly 1/2 cm wide, 5cm long batons.

When everything is nearly ready, pop the tortillas onto a baking tray and into the oven until warmed through, 1-2 mins.
Once the duck is piping hot, remove it from the oven and use two forks to pull the meat off the bones. Shred finely, then discard the bones.