Chinese Duck Rolls
6,1 / 10
Trim the duck breasts of any excess fat and make diagonal incisions in the skin.
Mix the Chinese five-spice, ground white pepper and soy sauce in a bowl and marinate the duck breasts for at least 30 minutes.
Meanwhile, blanche the courgette batons in boiling water until tender. Also blanch the green tops of the spring onion for a few seconds in the boiling water. Drain and refresh the courgette and spring onion tops in cold water.
Remove the duck breasts from the marinade and pat dry.
Heat a frying pan to a medium-hot heat and place the duck breasts skin side down.
Once browned on the skin side, turn the duck breasts to cook on the other side. Turn the heat down to low and cook for roughly a further 10 minutes until the duck breast feels firm and springy to the touch.
Remove from the pan and allow to rest for 5-10 minutes in a warm place.
Slice the duck breasts into strips using a sharp knife and drain on kitchen paper.
To arrange the wraps, place a pancake on a flat surface and arrange strips of the ginger and a few courgette batons in the middle.
Place a few strips of the duck on top and fold the bottom end of the pancake over before rolling into a wrap. Tie with the blanched spring onion tops and serve with plum sauce on the side.