Peking Spiced Roasted Duck Breasts

Preheat oven to 425 degrees F.

Score the skin side of the duck breasts in a cross hatch pattern.

In a small bowl mix rice wine, honey, chili sauce, soy sauce, and Chinese five spice until smooth. Season duck on both sides with salt and pepper and rub 1 Tb. of oil onto each.

Place duck breasts in a roasting pan skin side down and into hot, preheated oven. Cook for 3 minutes, then flip breast over so skin side is up and cook for an additional minute.

Remove from oven and brush each breast generously with the spice mixture. Return to oven for another 3 minutes for medium rare, 5 for medium.

Meanwhile, cut each onion into three inch pieces then thinly slice lengthwise.

Heat Chinese pancakes or cook the fresh tortillas until hot. Remove duck from the oven then let sit for five minutes. Slice thinly into 1/2-inch pieces.

Serve family-style, having diners assemble by spreading plum sauce on a pancake, topping it with duck and spring onions, then rolling tightly to eat.