Preheat your oven to 200°C. Remove the confit duck legs from their packaging and place on a baking tray skin-side up. Drizzle with oil and scatter over half the Chinese Five Spice and rub all over the duck. 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.

Roast the duck on the top shelf of your oven and the wedges on the middle shelf until the duck is crispy and the wedges are golden, 25-35 mins. Turn the wedges halfway through cooking. IMPORTANT: Wash your hands after handling raw duck. The duck is cooked when piping hot throughout.

Meanwhile, halve the plums, remove the stone and chop the flesh into 1cm pieces. Heat a drizzle of oil in a medium frying pan over medium heat. Once hot, add the plums and remaining Chinese Five Spice and cook, stirring regularly until softened, 4-5 mins. Once softened, add the hoisin sauce, honey, soy sauce and water (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Simmer until the plums have completely softened and the sauce has thickened, 10-12 mins. Stir regularly to make sure it doesn't burn. 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 (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 1/2cm wide, 5cm long batons. Trim and thinly slice the spring onions.

When everything is nearly ready, pop the tortillas into the oven until warmed through, 2-3 mins. Once the duck is ready, remove it from the oven and use two forks to pull the meat off the bone and shred finely. Discard the bone.

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, spring onion and plum sauce alongside. Let everyone assemble their tacos with the duck first, then the crunchy veg, and plum sauce drizzled over the top. TIP: Tacos are best enjoyed eaten by hand - get stuck in. Enjoy!