Duck pancakes with quick-pickled spring onions

Method

1. Heat the oven to 180°C/160°C fan/gas 4. For the quick-pickled spring onions, put the vinegar and sugar in a small pan over a low heat, then stir to dissolve the sugar. Add the shredded spring onions and cucumber and the beansprouts, then take off the heat and leave to cool.
2. Meanwhile, pat the duck skin dry with kitchen paper and season well with salt and pepper. Put a dry frying pan over a high heat and, when hot, fry the duck breast, skin-side down, for 5 minutes or until the skin crisps. Turn and fry on the other side for 30 seconds.
3. Transfer the duck breasts to a baking tray, skin-side up, and cover loosely with foil. Roast for 8 minutes for medium-rare (11 if you prefer well done). Take out of the oven and put the duck on a board to rest.
4. For the pancakes, whisk all the ingredients (except the sunflower oil) in a mixing bowl, then season with salt and pepper.
5. Heat a drizzle of sunflower oil in a large frying pan over a medium heat. Ladle in quarter of the batter and fry for 1 minute on each side until golden. Transfer to a plate. Repeat with the remaining batter to make 4 pancakes.
6. Slice the rested duck breasts. Lay one large Chinese lettuce leaf in the centre of each of the pancakes, then top with the quick-pickled spring onions and duck, pouring over any resting juices. Serve with hoisin sauce and the leftover pickle juice to spoon over, then wrap up to eat.