1. Score duck skin deeply with a sharp knife in a criss-cross pattern and season on both sides with five-spice powder, salt and pepper. Heat oil in a heavy-based frypan and cook duck skin-side down over a medium heat until fat has rendered out, skin is crispy and the edges of the meat are just starting to change colour (10-12 minutes). Keep an eye on it and reduce heat if the skin is becoming too brown. Turn duck over, turn off heat and allow to stand for 10 minutes (the heat of the fat will be enough to finish cooking). Lift out and drain on paper towels. Reserve fat from pan to use for roast potatoes.
2. Finely chop or shred duck into a serving bowl and mix in oyster sauce, chives, hoisin sauce and ginger.
3. To make spring onion curls, cut spring onions (green and white parts) into long, very thin slices and place in a bowl with cold water and ice cubes. Leave for 15-30 minutes to curl, drain and shake off excess water before using.
4. To serve, place bean sprouts and coriander in a bowl and top with spring onion curls. Arrange lettuce leaves on a platter with the bowls of salad and duck. Serve a spoonful of duck in each lettuce cup and top with bean sprout salad. Top with chilli if desired.

See more of Annabel's finger food recipes

• Spicy kumara, cashew and coriander fritters
• Gluten-free florentines