Five-Spice Duck Rolls

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donna hay


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2 x 230g duck breast fillets, skin on, trimmed

1 teaspoon Chinese five-spice powder

sea salt and cracked black pepper

¼ cup (60ml) plum sauce

½ teaspoon rice wine vinegar

50 g dried rice vermicelli noodles

8 x 16cm diameter rice paper rounds

½ cup coriander (cilantro) leaves

8 garlic chives, cut into thirds

4 Chinese cabbage leaves, blanched and halved

8 garlic chives, extra, for frying

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