My Peking duck

Method

1. Preheat the oven to 220°C. Place the duck breasts on a baking tray. Sprinkle the salt, pepper, cumin, coriander, cinnamon and chilli over the duck. You don’t need to add any oil.
2. Roast in the oven at 220°C for 10 minutes, then turn the heat down to 170°C and roast for 30 minutes more. Take the duck out of the oven and leave to rest before slicing into 12 slices. Set aside.
3. To make the sauce, combine the sesame oil, vinegar, lemon juice, soy sauce, pepper and chilli flakes. Set aside.
4. To make the pancakes, whisk the eggs together with 3 tablespoons of water. Heat a non-stick frying pan over medium heat. Add about 1 tablespoon of sunflower oil and a spoonful of the mixture, or enough to make a nice small pancake. Flip after 1 minute and cook for a another 30 seconds. Remove from the pan and place on a plate.
5. Cover the pancake with paper towel. Repeat with the remaining mixture to make 12 pancakes in total. After 6 ‘pancakes’, add another tablespoon of sunflower oil to the pan.
6. To serve, place the duck, 1 piece of cucumber, 1 spring onion and a drizzle of the sauce on a pancake and roll up. Use the sauce to dip in.