1. Preheat Oven to 190°C.
    
2. Remove duck from pack and place skin side up on a lined baking tray or dish. Bake for 10-12 mins. Allow to rest for 2 mins before thinly slicing.
    
3. Meanwhile combine half the coriander and spring onion in a bowl with the carrot and cucumber.
    
4. Divide the mixture among the lettuce cups and then top with sliced peking duck. Finally, top with remaining herbs, 1 tsp chilli flakes and sesame seeds.
    
5. In a small bowl combine the hoisin sauce with 3 Tbsp of water and remaining 1 tsp chilli flakes. Serve as a sauce with the lettuce cups.

Recipe by Shelley Judge