Preheat the oven to 210°C.
Place the duck skin side up on a rack over a tray and pierce the skin.
Pour boiling water over the skin, discard water, pat dry, and season with salt and pepper.
Roast for 60 to 75 minutes, rest for 10 minutes, and shred with two forks.
Sauté spring onions and chillies in olive oil for 2 minutes before adding spices.
Add plums, vinegar, and sugar, bring to a boil, then simmer covered for 6 minutes.
Remove the cinnamon, purée the mixture, strain through a sieve, and season.
Mix flour and boiling water to form a dough and knead for 3 minutes until smooth.
Divide the dough into 16 pieces and roll into thin pancakes.
Fry each pancake in a hot pan for 2 minutes per side until golden.
Serve shredded duck with plum sauce, pancakes, shredded onions, and chillies.