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 and the wedges on the middle shelf until the duck is piping hot and the wedges are golden, 25-35 mins. IMPORTANT: The duck is cooked when piping hot throughout.

Turn the wedges halfway through.

Meanwhile, halve the plums, remove the stones 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 stir-fry until softened, 4-5 mins.

Stir in the hoisin sauce, sugar and water for the sauce (see pantry for both amounts). Simmer, stirring regularly, until the plums have completely softened and the sauce has thickened, 10-12 mins. TIP: Taste and add more sugar if you'd prefer it a bit sweeter.

Once cooked, transfer to a small bowl to cool.

While the sauce simmers, trim and thinly slice the radishes.

In a small bowl, mix together the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Add the radishes, mix well and set aside.

Trim the cucumber, then halve lengthways (see ingredients for amount). Chop into roughly 1/2cm wide, 5cm long batons.

When everything's nearly ready, pop the tortillas (3 per person) onto a baking tray and into the oven to warm 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.