Method:
1 Heat oil in a frying pan over medium-low heat. Add duck, skin side down, cook 5-6 minutes or until fat has rendered, then turn and cook for a further 3-4 minutes. Remove duck from the pan and spread 1 tbs hoi sin sauce over the skin, return to the pan, skin side down. Cook over medium-high heat for 2-3 minutes or until skin is crisp. Rest for 5 minutes and thinly slice.
2 Combine flours, 2 tbs of oil, egg white and enough water to form a smooth batter. Heat oil in a frying pan over medium heat. Pour 1 tbs of batter into frying pan. Swirl pan to form a thin pancake. Cook for 1 minute on either side or until cooked. Repeat with remaining batter.
3 Heat oil in a frying pan over medium heat. Add cabbage, cook 1-2 minutes or until cabbage wilts. Season with salt and pepper.
4 Place cabbage and 3-4 slices of duck onto each pancake, top with a spoonful hoi sin and some chives. Serve.