Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, then season with salt and pepper.
Sprinkle over the sesame seeds, toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

Remove the confit duck legs from their packaging and place on a baking tray, skin-side up. Scatter over half the Chinese Five Spice and rub all over the duck.
When the oven is hot, roast the duck on the top shelf of your oven and the wedges on the middle shelf until the duck is hot through and the wedges are golden, 25-35 mins. Turn the wedges halfway through cooking. IMPORTANT: The duck is cooked when piping hot.

Meanwhile, halve the plums, remove the stone and chop the flesh into 1cm pieces.
Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the plums and remaining Chinese Five Spice and cook, stirring regularly, until softened, 4-5 mins.
Stir in the hoisin sauce, honey and water for the sauce (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Simmer, stirring regularly, until the plums have completely softened and the sauce has thickened, 10-12 mins. TIP: Taste and add a pinch of sugar if you would like it to be a bit sweeter.
Once cooked, transfer to a small bowl to cool.

Meanwhile, trim and thinly slice the radishes.
In a small bowl, mix together the rice vinegar, sugar for the pickle (see ingredients for amount) and a pinch of salt. Add the radishes, mix well and set aside.
Trim the cucumber, then halve lengthways. Chop into roughly 1/2 cm wide, 5cm long batons.

When everything is nearly ready, pop the tortillas onto a baking tray and into the oven until warmed through, 1-2 mins.
Once the duck is piping hot, remove it from the oven and use two forks to pull the meat off the bones. Shred finely, then discard the bones.

Plate up the shredded duck, warmed tortillas and sesame wedges in the centre of your table.
Drain the pickled radishes and serve in a small bowl with the cucumber and plum sauce alongside.
Let everyone assemble their tacos (3 per person) with the duck, crunchy veg and plum sauce drizzled over the top. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!