Ingredients

• 4 tablespoons light soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon yellow bean paste
• 1 tablespoon caster sugar
• 2 star anise
• 1 teaspoon five-spice powder
• 2 thin slices fresh ginger
• 1/2 pint (300ml) chicken stock
• 1 large duck breast
•   unscented vegetable oil, for cooking
• 1/4 cucumber, de-seeded and julienned
• 2 spring onions, julienned
• 4 tablespoons plum sauce

Method

1. To prepare the marinade: place all the marinade ingredients in a saucepan and bring to the boil. Lower the heat and simmer for 10 minutes. Cool, then pour into a container. Cover and refrigerate.
2. To cook the duck: place the marinade in a large pan, bring to the boil and lower the heat. Meanwhile, sauté and seal the duck breast in a little oil until golden brown on all sides. Add it to the marinade, bring back to the boil and simmer for 1 minute. Remove from the heat and leave to cool. Place duck breast in a container, pour on the marinade, cover and chill — then marinate for 1 to 2 hours.
3. To roll the sliced duck: cut the duck widthways into 1/8 inch (2mm) thick slices. Place pieces of cucumber and spring onion in the centre of each duck slice, roll up the slice and place on a tray. Cover with clingfilm and refrigerate.
4. To serve: lay 30 teaspoons on a tray, place a duck roll in the centre of each and coat with a little plum sauce. Serve.

Notes