Duck Tacos and Plum Sauce

Roast the duck on the top shelf of your oven and the wedges on the middle shelf until the duck is crispy and the wedges are golden, 25-30 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 saucepan over medium heat. Once hot, add the plums and remaining Chinese 5 Spice and cook, stirring regularly until softened, 4-5 mins. Once softened, add the hoisin sauce, honey, soy sauce and water (see ingredients for amount). Simmer until the plums have completely softened and the sauce has thickened, 10-12 mins. Stir regularly to make sure it doesn't burn. 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 (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, 5 cm long batons. Trim the spring onions then slice thinly.

When everything is nearly ready, pop the tacos into the oven until warmed through, 2-3 mins. Once the duck is ready, remove it from the oven and use two forks to pull the meat off the bone and shred finely. Discard the bone.