Roast duck tacos with pickled cucumber and spicy barbecue sauce

Ingredients

• Barbecue sauce
• 250 millilitre hoisin sauce
• 200 millilitre ketchup
• 150 millilitre rice vinegar
• juice 1 orange
• 1 tablespoon honey
• 1 red chilli, deseeded and chopped
• Pickled cucumber
• 1 telegraph cucumber, thinly sliced on a mandoline or with a sharp knife
• 100 gram shelled edamame beans
• 125 millilitre rice vinegar
• 40 gram white sugar
• 1 red chilli, thinly sliced
• To serve
• 1/2 white cabbage, shredded
• handful beansprouts
• 1 crispy-skinned barbecue duck, deboned and shredded (available from Asian supermarkets)
• 12 small, soft flour tortillas
• picked coriander leaves, to garnish