Start by Pre heating the oven to 180 degrees than pop the duck into a roasting try and give it a light drizzle in Sesame Oil.
Pop the Duck in the Oven for the time stated on the packet, usually 35-40 mins.
Stick a frying pan on the hob and turn the heat to medium.
Finally dice some Garlic and Chilli.
Add a dash of sesame Oil to the pan and pop in the Chilli and Garlic.
Dice up the Salami Milano and throw into the pan.
Fairly finely dice up the Pak Choi and throw it into the pan as soon as the Chilli and Garlic starts to caramelise and the Salami starts to get crispy.
Season with Salt and Pepper.
Remove the Duck from the oven and take the time to shred it up thoroughly.
Pop the Duck into the Pan and stir everything through.
Pour in some of the Hoisin Sauce.
Give the Quesadilla filling a taste and add any more Hoisin or seasoning you need.
Turn off the heat but leave the Duck filling in the pan for 2 minutes while we prep the rest of the Ingredients.
Take a mixing bowl and grate in some carrot.
Finely dice the Spring Onion and pop them into the bowl with the Carrot.
Take a handful of Peanuts and grind them up in a Pestle & Mortar.
Now we want the Pancakes, so take a Chun Bing pancake and add a spoon of the Duck filling.
Roll up the pancake fairly tight and pop to one side, we want about 4-6 Pancakes for each Quesadilla.
Next, take a Tortilla wrap and add a nice spoon of Crème Cheese, spread this over one half of the Tortilla.
Pop a non stick frying pan on a low to medium heat and add a tiny dash of Sesame Oil.
Lay the Tortilla in the pan and place the Pancakes on top of the Crème Cheese.
Then, add a small handful of the Spring Onion and Carrot.
Sprinkle over some of the crushed Peanuts and grate over a good handful of the Cheddar Cheese.
Fold over the Tortilla and fry on one side for around 2 minutes.
Flip over the Tortilla and fry for another 2 minutes on the other side, we want the cheese to be melted and oozy and the Tortilla to be golden brown and crispy.
