Shredded Hoisin Duck Wraps

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your duck leg[s] (including the white duck fat and duck jelly!) to a baking paper-lined oven proof dish with a drizzle of vegetable oil and season with a pinch of pepper

Put the dish in the oven for 28-30 min or until the duck is golden and crispy

Whilst the duck is cooking, slice your cucumber into discs

Slice each individual cucumber disc into matchsticks

Trim, then slice your spring onion[s] lengthways into thirds, then slice each third into thin strips

Wash your lettuce, then pat dry with kitchen paper and shred finely

Once the duck is cooked, golden and crispy, remove it from the dish (leave the cooking juices in the dish) and add to a clean board

Shred the duck apart using two forks – this technique is known as 'pulling'

Discard all the bones

Return the shredded duck to the dish with your hoisin sauce and soy sauce

Give everything a good mix up – this is your shredded hoisin duck

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through