Peking duck omelettes

1. Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
   
   
2. Cut duck skin into thin strips and place on tray in a single layer. Bake for 8-10 minutes, until crispy. Thinly shred duck meat.
   
   
3. OMELETTES: Meanwhile, in a medium jug, whisk eggs, water and sesame seeds together. Season to taste. Heat a 15cm frying pan on high. Spray with oil. Pour 2 tablespoons egg mixture into pan and swirl to cover base. Cook for 1 minute, until lightly browned. Flip and cook for few seconds to seal. Slide from pan onto plate. Repeat with remaining mixture.
   
   
4. Arrange an equal amount of duck meat down centre of each omelette. Top with cucumber, duck skin, onion and a drizzle of sauce. Roll up omelettes to enclose filling. Serve as an entree, or cut into small pieces as
   a nibble with drinks.

• Serve omelettes warm by heating in a moderate oven, 180°C, for 6-8 minutes.
  
• Use barbecued chicken instead of duck – marinate it in hoisin sauce while hot for 10 minutes before using.