Ingredients
(Makes 20 portions)
1 duck breast, trimmed
3 spring onions
1/4 cucumber
Coriander leaves
Hoisin sauce
Sesame seeds or black onion seeds, toasted
For the marinade
1/4tsp Chinese five spice
1/4tsp celery salt
1/4tsp sesame oil
Pinch of crushed coriander seeds
Method
Blend marinade ingredients and brush over duck breast. Place breast on baking tray, skin-side down, and roast for nine minutes in hot oven (220°C). Leave to chill.
Shred spring onions and cucumber into thin strips.
Thinly slice duck breast at an angle. Lay slices of breast flat and top with some spring onions and cucumber.
Place a coriander leaf on to a Chinese porcelain spoon. Top with duck roll, spoon over some hoisin sauce and sprinkle with sesame or black onion seeds.
Duck rolls can be refrigerated for up to six hours before being served.