If you’re planning a party or get-together, these little duck rolls not only make great canapes, they are also a fantastic starter if you want to do something a little different.

Makes 12 pancakes
1 whole Silverhill duck
12 Chinese pancakes
6 spring onions, finely sliced
Handful of mint, leaves picked
Handful of coriander, leaves picked
1/2 red chilli, finely sliced for garnish
Zest of 1 orange, for garnish

For the dressing:
Juice of one orange
1/2 red chilli, finely sliced
1 tbsp honey
1 tbsp dark soy sauce
1 tbsp rice wine
1 tbsp sunflower oil

Cook the duck in an oven at 200˚C until crisp and cooked. Mix the honey, orange juice, chilli, dark soy sauce, rice wine and sunflower oil and set aside. When the duck has cooked and rested for a bit, cut it into small pieces and mix it with the dressing. Warm the pancakes wrapped in tinfoil through on a pan over a low heat.

Assemble the pancakes by putting a little bit of duck, spring onion, mint, coriander, orange zest and chilli on each pancake, roll up and enjoy!