Crispy Duck Wraps

Heat the oven to 170C (150C fan) 325F, gas 3.

Run the grated ginger around the cavity of the duck and rub inside and out with the salt. Sprinkle the outside of the bird with the five-spice powder. Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours. Drain off the fat every half an hour or so, then turn up the oven to 200C (180C fan) 400F, gas 6 for about 20 minutes until the skin is brown and crispy.

While the duck is cooking, make the pancakes. Put the flour and salt into a bowl and stir in the boiling water. When it's cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.

Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces. Dip each piece in a little sesame oil and roll into circles about 10 cm/4 " diameter.

Brush a frying pan with the remaining sesame oil and heat. Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.

Shred the meat from the duck carcass.