five-spice duck rolls
- 2 x 230g duck breast fillets, skin on, trimmed
- 1 teaspoon Chinese five-spice powder
- sea salt and cracked black pepper
- ¼ cup (60ml) plum sauce
- ½ teaspoon rice wine vinegar
- 50g dried rice vermicelli noodles
- 8 x 16cm diameter rice paper rounds
- ½ cup coriander (cilantro) leaves
- 8 garlic chives, cut into thirds
- 4 Chinese cabbage leaves, blanched and halved
- 8 garlic chives, extra, for frying
- Preheat the oven to 180°C (355°F). Sprinkle the duck skin with the five-spice, salt and pepper. Heat a medium non-stick frying pan over high heat. Add the duck skin-side down and cook for 3–4 minutes each side or until browned. Transfer to the oven and cook for a further 5–8 minutes or until cooked through. Allow to cool for 5 minutes before slicing.
- Combine the plum sauce and vinegar in a small bowl and set aside. Place the noodles in a bowl and cover with boiling water. Allow to stand for 6–8 minutes or until soft. Drain and set aside.
- Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Top with coriander, chives, cabbage, duck and noodles and spoon over some of the plum sauce mixture. Fold over each end and then roll to enclose filling. Repeat with remaining ingredients. Tie each roll with a garlic chive. Makes 8.
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