Peking duck pancake kit

Small:

Defrost fully. Preheat oven (FF) to 200 degrees.
Remove the duck from the plastic bag and place on a baking paper-lined oven tray. Cook in the oven for 20-25 minutes or until piping hot. Remove the duck meat from the bone and slice. Heat the 12 pancakes (2 packs of six) on a microwave-safe plate covered with cling film for approximately 30 seconds or in a bamboo steamer till warmed through, separate the pancakes before serving with batons of cucumber, sliced spring onions, and the sachet of hoisin sauce.

Free range duck marylands (68%), pancakes (14%) (wheat flour, water, soybean oil, salt), shaoxing wine (water, rice, wheat, salt, ammonia caramel (e150c)), honey, salt, red bean curd (water, soybean, wine, salt, red yeast rice, spice), garlic, ginger, soy sauce (water, soybean, wheat, salt), spices, citrus peel (tangerine). Hoisin sauce (honey, red miso paste (water, soybean, rice, salt, alcohol (2%), riboflavin), rice vinegar, garlic, spices)