Peking Duck Pancakes (Gluten Free, Dairy Free)

For the peking duck:

1. Pat the duck crown dry with kitchen towel and then score the skin with a sharp knife
2. In a small bowl combine the cinnamon, ginger, nutmeg, five spice, salt and pepper
3. Stir in 2 tablespoons of the soy sauce until it forms a paste
4. Spread over the duck
5. Leave the duck to marinade for a couple of hours in the fridge or overnight if you have time
6. Preheat the oven to 180 oC
7. Heat a large shallow pan over a high heat
8. Place the duck, skin side down, in the pan and cook for 5 minutes
9. Place the duck in a roasting pan, skin side up
10. Stir together the remaining 2 tablespoons of soy sauce and the honey
11. Spread on the duck and top with the sliced oranges
12. Roast the duck in the oven for 55 minutes
13. Remove from the oven and allow to rest for 20 minutes
14. Carve into slices

For the pancakes:

1. Beat together all the ingredients in a large bowl until smooth
2. Brush a shallow pan with oil and place on the cooker over a medium heat
3. Add one tablespoon of the mixture into the pan
4. Spread out the mix by tilting the pan until you have a paper thin pancake
5. Cook for 1 minute each side
6. Repeat until all the batter has been used
7. Serve the pancakes filled with the Peking duck, carrot, cucumber and plum sauce