ORIENTAL-STYLE DUCK ROLLS

PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 4

½ cup (110g) caster sugar

½ cup (125ml) rice wine vinegar 1/3 cup (80ml) water

1 small carrot (70g), cut into

long, thin matchsticks

¼ small daikon (100g), cut into

long, thin matchsticks ¾ chinese barbecued duck (750g) 2 sourdough baguettes

60g chicken liver pâte

¼ cup (75g) japanese mayonnaise 2 green onions, cut into

long, thin strips

¼ cup loosely packed fresh

coriander sprigs

1 long fresh red chilli, seeded,

cut into long, thin strips soy sauce, to serve

1 Place sugar, vinegar and the water in a small saucepan over high heat; cook, stirring, without boiling, for 2 minutes or until sugar dissolves. Bring to the boil; remove pan from heat. Place carrot and daikon in a heatproof bowl; pour hot vinegar mixture over the vegetables. Stand for 1 hour.

2 Preheat oven to 220°C/200°C fan. Remove flesh and skin from duck; discard bones. Shred duck into pieces. You will need 375g of duck meat.

3 Place duck meat, in a single layer, in an ovenproof dish; cover with foil. Place in oven for 10 minutes or until hot.

4 Cut each baguette into 6 pieces; split each piece lengthways through the top without cutting all the way through. Spread 1 teaspoon of the pâte on one cut side and 1 teaspoon of the mayonnaise on the other side. Fill bread with duck, drained vegetables, green onion, coriander and chilli. Serve with soy sauce.