Heat the oven to 180C/160C fan/gas 4. Put the duck legs in a small roasting tin and rub over the olive oil, Chinese five-spice and a pinch each of salt and pepper. Roast for 1 hr 30 mins-1 hr 45 mins until tender and easily pulled apart. Leave to cool, then shred the meat using two forks.

Put the carrots, spring onions, plums, coriander leaves and peanuts in a bowl and toss to combine. Drizzle in the fish sauce, if using, and the lime juice. Toss again.

Tip the duck meat into a bowl or onto a serving platter, then top with the plum salad to serve.