1.Preheat oven to 180°C/ 160°C fan-forced.
2.Halve cucumber lengthways; remove seeds. Slice cucumber and green onions into thin, 8cm-long strips.
3.Place duck in baking dish covered with foil; heat in oven about 10 minutes or until duck is hot.
4.Meanwhile, in a dry, non-stick frying pan, cook pancakes in batches over medium heat until browned lightly on both sides. Wrap pancakes in foil as they are cooked to keep warm and prevent drying out.
5.Spread each pancake with 2 tsp sauce; top with cucumber, onion and duck. Roll up to enclose filling.
It is easier to place all ingredients on a platter, so guests can assemble their own pancakes. The duck and pancakes (found in asian food stores) are best heated just before serving.Note