• Finely shred baby cos lettuce. Thinly slice cucumber into sticks. Slice chicken breast into 1cm thick strips.

• Remove label from the roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry, then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. • Reduce heat to medium, then stir in hoisin sauce, the soy sauce and a splash of water, turning duck to coat, 1 minute. Season with salt and pepper. Transfer to a plate to rest.

• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, cucumber, half the garlic aioli and a drizzle of olive oil. Season to taste.

• Slice duck. • Build tacos by filling with cucumber salad and hoisin duck. Spoon over any remaining glaze from the pan. Drizzle over the remaining aioli. Enjoy! FANCIFY ME: If you've added a fancify bundle, thinly slice long chilli. Top tacos with sesame seeds and chilli. Tear over coriander.