Serves 4

      • 1/2 duck
      • 1 tbsp of Chinese five spice
      • 1 tbsp of white truffle honey
      • 1 tsp of sea salt
      • 4 spring onions ,finely sliced
      • Half a cucumber, finely sliced
      • 6 radish, thinly sliced
      • 4 de-stoned plums
      • 12 pancakes
      • 1/3 cup hoisin sauce


    1. Preheat your oven to 170˚C. Use a skewer to make several holes in the duck skin and then scald the entire duck with a kettle full of boiling water. Allow to cool and pat dry.
    2. Then brush with a mixture of truffle honey, 5 spice and salt. Roast in the oven for 1 hr 30 mins and then increase to 200˚C for a further 10-15 mins for really crispy skin with your sliced segments of destoned plums in the same roasting tray.
    3. Shred the truffle spiced duck with two forks and serve in soft steamed pancakes with spring onion, radish and cucumber. Drizzle with a little hoisin sauce and serve with your chargrilled plums drizzled with a little more truffle honey.