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In a jug whisk together all the pancake ingredients. Oil a frying pan (I use a 24 inch pan) and pour in enough mix to lightly coat the pan (so much so you should get 6 pancakes from the mix, they should be very, very thin), fry for just a few seconds on each side, remove from pan and repeat until you have made 6 pancakes. Keep pancakes warm until ready to serve.
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To make the hoisin sauce mix together all ingredients in a pan, bring the sauce to the boil and simmer for 5 mins.
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While the sauce in simmering, slice the duck into thin strips and fry for 2-3 mins on each side until cooked, pour the sauce over the top and make sure the duck is well covered.
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Slice the spring onions and cucumber into thin strips lengthways, set onto plates along with the pancakes and duck, pour over any remaining sauce and serve.
NB: If you don't want to make the hoisin sauce you could buy a gluten free one and use 1-2tbsp. If you wish to serve with egg fried rice, cook and cool about 100g of rice (ideally leave in the fridge overnight), crack 2 eggs into a frying pan, scramble as they cook, add in the rice and about 1tbsp tamari sauce, mix well and make sure to heat through fully.
