Roast duck breast spring rolls with chives stalks and hoisin peanut sauce

Serves 4
Prep Time 30 minutes
Cook time 20 minutes

1 piece duck breast
½ tsp salt
½ tsp five spice powder

filling:
8 pieces Vietnamese spring roll wrappers
30g carrot, finely sliced
40g cucumber, finely sliced
8 mint leaves
8 stalks Chinese chives
1 bunch enoki mushrooms

hoisin peanut sauce:
2 tbsp peanut butter
4 tbsp hoisin sauce
4-6 tbsp water
 

• Season duck breast with salt. Sprinkle five spice powder on the meat side only.
• Preheat oven to 130°C. In a very hot pan, sear the duck breast all over with the skin side down first to brown the skin. Transfer duck breast to roasting oven and bake for 10 minutes. Allow duck breast to rest before slicing.
• Dip the spring roll wrappers into water and place on a work top. Put some of the shredded vegetables and mint on the wrapper. Add one to two slices of duck breast and fold the sides in. Roll up the spring roll halfway and add the chives and mushrooms. Roll the spring roll fully and slice into half.
• Combine all sauce ingredients in a juice cup blender and puree until smooth. Serve spring rolls with the hoisin peanut sauce.

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