1. Prick the duck legs all over with a cocktail stick and transfer to a heatproof bowl. Mix the chopped spring onion whites with the grated ginger, 5-spice powder, rice wine and soy sauce, then rub the mixture all over the duck legs. Cover the bowl with foil and leave to marinate in the fridge overnight for 24 hours.
2. Put the duck bowl, still covered with foil, in a steamer and steam for 2 hours or until the duck is tender.
3. While the duck is steaming, make the sauce. Put the plum jam, chilli sauce, rice vinegar and hoisin in a small saucepan and stir over a low heat until it starts to bubble. Pass the mixture through a sieve into a serving bowl and set aside.
4. Fill a deep-fat fryer with oil, according to the manufacturer's instructions, and heat to 180°C | 355 F.
5. Remove the duck legs from the steamer and dry them carefully with kitchen paper. Carefully lower them into the deep-fat fryer and cook, turning occasionally, until nicely browned and very crisp, about 5 minutes.
6. While the duck is cooking, steam the pancakes for 4 minutes.
7. Shred the duck off the bone and serve at the table with the pancakes, plum sauce, cucumber and spring onion.
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