Crispy Chinese Style Duck Tacos and Plum Sauce

Remove the confit duck legs from their packaging and place on a lined 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: Ensure the duck is 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.

Pop the radishes into a small bowl and add the sugar (see pantry for amount) and half the rice vinegar. Add a pinch of salt, mix together and set aside.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split.

Cut the smacked cucumber into 1cm chunks and put it into a bowl. Pour over the remaining rice vinegar, sambal and soy sauce. Mix together and set your spicy smacked cucumber aside.

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.

Crush the peanuts in the unopened sachet using a rolling pin. Trim the baby gem, halve lengthways, then thinly slice.

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.

Add the baby gem to the radishes and toss together.