Preheat the oven to 200'C.
For the pastry: sift together the flour and the salt. Bring the water to the boil. Make a well in the centre of the flour and then pour in the hot water. Mix thoroughly to form a rough dough. Cover with a tea towel and leave until cool enough to handle. Knead until smooth and elastic. Cover with a tea towel and allow to rest for 30 minutes.
Roll out the pastry very thinly and then cut out 20 canape sized squares. Oil some muffin tins and then line them with the pastry squares. Transfer to the oven and bake until crisp.
Shred the confit duck meat and combine with the honey, 1tsp rice wine vinegar, oils, 5 spice and the soy sauce. Divide the duck between the pastry cups and top with papaya and spring onions.
Garnish with a coriander leaf to serve.
«Place the confit duck in the oven and cook until crisp before shredding.»