Preheat the oven to 200 °C.

Sear the duck breasts, skin side first, over high heat in a griddle pan for 4–5 minutes. Mix the soy and oyster sauces together and brush over the breasts until well coated. Place the breasts onto a roasting tray and sprinkle with allspice. Roast for 8 minutes at the most. Remove the breasts (reserve the juice from the roasting tray) and allow to rest for a few minutes before slicing.

Mix the reserved juice from the roasting tray with the plum sauce and coat the breast slices with this sauce. Keep any left over sauce to one side.

Mix the carrots, cucumber, spring onions and bean sprouts together.

Heat the wraps and top with slices of duck and salad. Roll up gently. Cut into portions and dip into the leftover sauce or sweet chilli sauce.