Crispy duck and peach pancakes

The day before, or at least a few hours before, use a fork to prick the skin of the duck legs all over. Mix the five spice, ½ tsp cracked black pepper and 1 tsp salt and rub all over the duck. Leave them to sit in the fridge in a baking dish for a few hours, or overnight.

To cook, heat the oven to 200C/fan 180C/gas 6. Pat the duck legs dry and sit skin-side down in a cold frying pan. Put over a medium-high heat and cook until the skin is crisp and brown. Turn to crisp up the underside, then lift into a small roasting tin. Brush the tops with the stem ginger syrup and pour 200ml water around the duck legs. Put in the oven to roast for 20 minutes while you prepare the peaches.

Put the peach halves in a small baking dish, skin-side down, and scatter with the orange juice, stem ginger slices and ½ tsp of chinese five spice powder. When the duck has been cooking for 20 minutes, turn the oven down to 140C/fan 120C/gas 1, add the peach dish to the shelf below, and bake for another 45 minutes together.

Remove the peaches, and turn the oven back up to 200C/fan 180C/gas 6. Leave the duck in the oven for another 15 minutes until really tender, the meat falls from the bone and the skin is crisp.

Peel away the skin from the peaches and discard. Put the peach flesh, along wth any juices from the peach dish and the ginger, into a blender. Add the vinegar and whizz to a smooth purée, then leave to cool in a bowl.

Toss the spring onions with the sesame oil and griddle in two batches until charred and tender, then cut into bite-size pieces. Warm the pancakes.

To serve, spread a pancake with some peach sauce. Shred over some duck meat, add a few griddled onion pieces and a few beansprouts, then roll and eat.