Wrap up Purim with this festive take on Chinese-style duck pancakes. You can make them to serve immediately or if you want to prepare them ahead, they will be just as tasty, reheated and crisped up in a hot oven for about 15 minutes in a single layer.

Method:

• Pierce the duck leg all over with a sharp knife and place skin side down in a deep sided frying pan over a low light until the skin is golden and most of the fat has rendered off. Remove the duck and allow it to cool a little.

• Heat the oven to 200°C/ 180°c fan. Rub the duck leg all over with the five-spice powder then place on a rack over a roasting tin in the centre of the oven for approximately 1 hour.

• Remove the duck from the oven and shred finely using two forks. Place the shredded duck meat in a bowl and add the chopped spring onion and a couple of tablespoons of the hoisin sauce and mix well.