FLAVOUR FACTOR

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DUCK & PINEAPPLE SPRING ROLLS

PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4 (MAKES 12)

• 2 tablespoons brown sugar

• 1 teaspoon Chinese five-spice powder

• 1 tablespoon finely grated fresh ginger

• 2 cloves garlic, chopped finely

• 1 teaspoon soy sauce

• 4 duck breasts (600g)

• 1 medium red capsicum (200g), chopped finely

• 2 cups (300g) fresh pineapple, chopped (see Notes)

• 1-star anise

• 1 tablespoon rice wine vinegar

• 1 tablespoon sweet chilli sauce

• 1 tablespoon lime juice 12 x 16cm round rice paper sheets

• 1 bunch garlic chives

• 50g pea shoots

1 Preheat oven to 200°C/ 180°C fan.

2 Combine sugar, five-spice, ginger, garlic and soy sauce in a small bowl.

3 Trim excess fat and sinew from duck; score the skin in a fine criss-cross pattern. Rub 1 teaspoon sea salt into the skin. Place on a plate; spoon the sugar mixture over the duck.

4 Cook capsicum, pineapple, star anise and vinegar in a small saucepan over a medium heat for 5 minutes or until capsicum is soft and the pineapple lightly golden. Transfer to a bowl; stir in the chilli sauce and juice.

5 Place duck, skin-side down, in a large non-stick frying pan over medium-high heat; cook for 3−5 minutes or until skin is browned. Place, skin-side up, on a medium oven tray; roast 10 minutes. Cool. Slice thinly.

6 To assemble rolls, dip 1 rice paper round into a bowl of warm water until soft; place on a board covered with a clean tea towel. Top with 2 garlic chives, some pea shoots, sliced duck and a generous spoonful of pineapple relish. Fold and roll to enclose.