Crispy Duck (67%) (Duck, Salt, Sugar, Spices [Aniseed, Ground Ginger, Fennel Seed, Cinnamon, Clove], Onion Powder) Pancakes (22%) (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Rapeseed Oil, Salt), Hoi Sin Sauce (11%) (Water, Crushed Yellow Bean [Fermented Salted Soya Bean (Soya Bean, Wheat Flour, Salt, Water)], Soya Sauce [Water, Soya Bean, Salt, Flour, Sugar, Water, Colour: Plain Caramel, Preservative: Potassium Sorbate], Sugar, Non Brewed Condiment [Acetic Acid, Water], Rapeseed Oil, Plum Paste [Plum, Water, Sugar, Acid: Citric Acid, Salt], Modified Maize Starch, Onion Powder, Spices [Cassia, Coriander, Fennel, Ginger, Aniseed, Szechuan Pepper, Cinnamon, Chilli Powder], Salt, Colour: Plain Caramel).

This product must be cooked before consumption. Remove all packaging and set aside pancakes and sachet of sauce for later use.

Place the duck portion on a wire rack in a baking tray and heat in a preheated oven at 200ºC / Fan 180ºC / Gas Mark 6 for 55-60 minutes. Ensure the product is piping hot before serving. If desired steam pancakes for 3 - 4 minutes or heat in a microwave for 10 - 25 second on full power. Transfer sauce to a bowl and if preferred heat in the microwave for 10 – 15 seconds. Assemble wraps by placing a small amount of sauce in the centre of the pancake followed by the pulled meat and roll the sides together. Add some cucumber and spring onion if desired.