Peking Duck Pancakes with Honey-Hoisin Kumara and Slaw

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara, honey, hoisin and first measure of dukkah with a drizzle of olive oil on prepared tray. Season and cook for about 15 minutes, until starting to caramelise. Turn once during cooking. Once finished cooking, remove from oven and toss through lime zest and spring onion (green part). Set aside.
3. While kumara cooks, pat duck dry with paper towels, sprinkle skin with second measure of dukkah and season with salt. Heat a drizzle of oil in a small fry-pan on low-medium heat. Cook duck, skin-side-down, for 2-3 minutes, until skin is crispy. Transfer to prepared tray, skinside-up.
4. Place duck in oven (on rack below kumara) and cook for 5-8 minutes, until heated through. While duck cooks, very thinly slice cucumber, courgette, spring onions and bok choy. Add to a medium bowl along with all remaining slaw ingredients. Stir to combine and season to taste with salt and pepper.
5. When duck has heated through, remove from oven and roughly shred using two forks (reserve crispy skin). Make 3 large equal sized balls of foil (measuring about 8cm in diameter) and arrange in a triangle at the bottom of a large pot.
6. Line a small, heat-proof plate with baking paper and place pancakes on top in a single layer. Fill pot with water to just below top of the foil balls and place plate on top. Bring to a boil on high heat. Cover with a tightfitting lid and steam for about 5 minutes, until pancakes are warm and silky.
7. place Chinese pancakes onto a plate and top with a dollop of hoisin, shredded duck, a little duck skin, slaw and coriander. Serve honey-hoisin kumara and remaining slaw on the side.