TO MAKE THE WRAPS:

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1. Place half the flour into a mixing bowl and add 1 cup hot water slowly while mixing.

2. Build up the ball of dough with more flour and 1 cup cold water.

3. Break the dough into pieces the size of ping-pong balls. 4. Flatten two balls into flat discs. 5. Smear one with oil and place it on top of the other. Repeat the process until all the dough has been used.

6. Heat a pan at a low temperature. Place a pair of dough discs in the pan for 2 minutes, then flip. Allow to lightly brown and bubble until cooked.

7. Remove and set aside to cool under a cloth. When cool, peel the two wraps apart from each other.

8. Fill the centre of the wraps with slices of duck meat, spring onion, cucumber sticks and a smear of hoisin or plum sauce. Join the edges of the wrap to close it, and eat with your hands. TO ROAST A WHOLE DUCK: You’ll need a 2kg duck, 2 tbsp salt, ½ cup Chinese five-spice and 2 tbsp maltose syrup mixed with 3 tbsp hot water. Follow the steps for the duck breasts, but preheat the oven to 170˚C and put the duck in the oven for 40 minutes. Take it out, baste it with cooking juices, flip the bird and put it back in to roast for another 40 minutes. Repeat the basting step, and after 30 minutes brush the syrup mix all over the duck and put it back in the oven. Take it out after 20 minutes’ more roasting and let it cool.