Spiced duck with plum sauce & pancakes

1.25kg Gressingham Roast In The Bag Whole Duck
25g ginger, peeled and grated
1 tsp black peppercorns, crushed
1 tsp Sichuan peppercorns, crushed
1 tsp Chinese five spice
3 cloves garlic, finely chopped
1 tbsp Aspall Organic Red Wine Vinegar
2 tsp light soy sauce
1½ tbsp dark brown soft sugar
2 tsp clear honey
115g pack Gressingham Chinese-style Pancakes
1/4 small white cabbage, finely shredded
1/4 cucumber, shredded
4 salad onions, shredded

For the plum sauce
3 plums, quartered and stoned
25ml Aspall Organic Red Wine Vinegar, plus extra to taste
2 tbsp dark brown soft sugar, plus extra to taste
10g ginger, roughly sliced
2 cloves garlic, unpeeled and bashed
1-2 red chillies, finely chopped
½ tsp light soy sauce, plus extra to taste
1 bay leaf