Combine the shredded red cabbage, mirin and rice wine vinegar in a bowl or freezer bag and set aside to marinate.

Pour vegetable oil into a frying so that it about 1cm deep. Bring up to a medium high heat. Using tongs dip one half of a sheet of rice paper in the hot oil to puff up, roll the sheet through the oil to form a curve. Remove the sheet then using the tongs on the cooked side repeat this process for the other half to form a roll shaped taco. Set aside on kitchen paper. Repeat this process for the other sheet.

Score the duck skin with a sharp knife in a criss cross pattern taking care not to slice into the meat. Season the skin with a generous pinch of salt.

Place the duck skin side down in a frying pan with no oil. Place on the hob and bring the heat up to a low to medium low heat. Gently sear the duck for 8-10 minutes, lifting the breast from time to time to stop it from sticking.

After this time, turn the duck over and sear for a further 2 minutes.

Turn the heat up to medium high heat and place the duck back on the skin side down to crisp up the skin for another 3-4 minutes. Make sure you do not blacken the skin.

Remove the duck breast and set it aside on a chopping board to rest.

Combine the Gochujang, Sambal Oelek, egg yolk and soy sauce in a bowl and whisk together.

Dice the duck up into 1cm cubes and toss it through the sauce.

Fill up each rice paper roll with an equal layer of spinach, followed by the julienne carrot, red cabbage and diced duck. Garnish with coriander/cilantro and mint and serve.