2 Game Farm duck breast fillets
1 teaspoon Chinese five-spice powder
Sea salt and cracked black pepper
1 teaspoon sesame oil
150g fresh shitake mushrooms, sliced
1/4 cup plum sauce
1 teaspoon rice wine vinegar
1 teaspoon finely grated ginger
50g dried rice vermicelli noodles
10 x 16cm diameter rice paper rounds
1/2 cup coriander leaves
10 garlic chives cut into thirds
garlic chives, extra, for tying


Preheat the oven to 180°C. Sprinkle the duck skin with the five-spice, salt and pepper. Heat a medium non-stick frying pan over high heat. Add the duck skin-side down and cook for 3–4 minutes each side or until browned. Transfer to the oven and cook for a further 5–8 minutes or until cooked through. Allow to rest for five minutes before slicing. Sauté the mushrooms in the same pan with the sesame oil for three minutes or until cooked. Combine the plum sauce, vinegar and ginger in a small bowl and set aside. Place the noodles in a bowl and cover with boiling water. Allow to stand for 6–8 minutes or until soft. Drain and set aside. Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Top with coriander, chives, mushrooms, duck and noodles and spoon over some of the plum sauce mix. Fold over each end and then roll to enclose filling. Repeat with remaining ingredients. Tie each roll with a garlic chive and serve immediately. Makes 10.