1 tsp Szechuan peppercorns, lightly toasted
1 Tbsp sea-salt flakes, plus extra, to season
½ tsp ground white pepper, plus extra, to season
3 large duck breast fillets, skin on, at room temp
2 x 130g packets Chinese Peking duck wrappers
2 lebanese cucumbers, cut into thin batons
2–3 spring onions, bulb and green lengths chopped into thin coins
½ bunch coriander
8 blood plums, halved and cut into thirds, stones removed
5cm piece ginger, finely julienned
1 clove garlic, minced
80g brown sugar
½ Tbsp ground white pepper
40ml sherry vinegar or red wine vinegar
2 Tbsp hoisin sauce
½ Tbsp sea-salt flakes
Preheat oven to 200°C. To make plum relish, put all plum relish ingredients in a ceramic baking dish just big enough to spread ingredients evenly in 1 layer. Mix well, spreading to a single layer.
Roast plum mixture for 20 minutes or until tender and juices have leached from plums to form a syrup. Remove from oven and set aside to cool to room temperature, undisturbed.
Use mortar and pestle to pound peppercorns, salt and white pepper until fine. Set aside.
Score duck breast skin in crisscross pattern. Season skin with extra salt and white pepper.
Put a large frying pan over a medium heat then add fillets, skin-side down. Cook for 15–20 minutes to render fat. Skin should be well coloured and crispy. Turn fillets over, turn off heat and leave in pan, covered with foil, for about 10 minutes to rest. (The residual heat will cook the fillet enough.) Slice each fillet into about 8–10 slices.
Cook wrappers following pack instructions. To assemble, lay a wrapper on a plate. Put 1 or 2 slices of duck in middle of wrapper, spoon over a little plum relish and finish with cucumber, spring onion and coriander. Sprinkle over a little Szechuan pepper mixture, fold wrappers to enclose filling and serve immediately.