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    Shredded Duck, Spring Onion and Mint Rolls with Hoisin Sauce

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    Shredded Duck, Spring Onion and Mint Rolls with Hoisin Sauce

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 4 duck breasts
    • 1 tbsp sunflower oil
    • 1 tsp ground star anise
    • Salt
    • Freshly ground black pepper
    • 1 cucumber
    • 1 bunch spring onions
    • 2 romaine or cos lettuces
    • 2 handfuls mint leaves
    • Hoisin sauce
    • 200g rice flour pancakes (a 50g pack contains 7 pancakes)


    1. Preheat an oven-top grill pan over a medium heat. Skin the duck breasts and place each breast between two sheets of clingfilm. Beat each breast with a rolling pin until it flattens into an escalope. Place the flattened breasts in a bowl and rub in the sunflower oil. Rub in the star anise and season with freshly ground black pepper and fine sea salt.
    2. Grill the escalopes, allowing about 3 minutes per side for medium rare.
    3. Meanwhile, peel the cucumber and cut in half lengthways. Scoop out the seeds and cut into 4 segments before cutting into thin sticks. Divide between 4 plates. Wash and trim the spring onions. Cut into fine strips, and add to the 4 plates. Remove and wash the lettuce hearts. Spin or shake dry and finely shred. Arrange on the plates with a small pile of fresh mint leaves and 4 small dipping bowls of hoisin sauce.
    4. Once the duck is cooked, finely slice and plate. Serve immediately with the rice pancakes. These can be prepared according to the packet instructions (layered between 2 clean wet towels for a few minutes) or served dry with 2 bowls of boiling hot water into which people can dip their pancakes as they need them. They will take a few seconds to soften. Your guests can then simply fill their pancakes, roll up and eat.

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