Peking duck rolls
8 tbsp dark soy sauce
1 tbsp sweet chilli sauce
1cm piece root ginger, peeled and grated
6 tsp Chinese 5 Spice
1 tbsp Sichuan peppercorns, coarsely ground
3 sar anise
1 tsp toasted sesame oil
4 skinless duck breasts
12 Chinese rice flour pancakes
2 tbsp hoisin sauce
6-8 spring onion, shredded
1/2 cucumber, cut into thin strips
1) Mix together the soy sauce, sweet chilli sauce, ginger, 5 Spice, peppercorns, star anise and sesame oil.
2) Using a sharp knife, score the flesh of each duck breast 4-5 times. Place the duck in a single layer in a shallow glass dish and pour over the soy mixture, making sure it's evenly coated. Cover and leave to marinate in the fridge for 6-8 hours, or overnight if time allows.
3) When ready to cook, preheat your oven to 180C/fan160C/gas 4. Spray a frying pan with frylight and cook the duck breats over a high heat for 3-4 minutes on each side.
4) Transfer the duck to a baking tray and bake for 4-5 minutes, or until cooked to your liking. Remove from the oven and set aside to rest for 10 minutes.
5) Meanwhile, warm the pancakes according to the packet instructions and place on a clean work surface. Top each pancake with a drizzle of hoisin sauce, spring onions and cucumber strips. Finely slice the duck and place on top. Roll up the pancakes, divide between 4 plates and serve