Vietnamese roll with 5 spiced duck and chilli plum sauce

• 1 Speedibake Vietnamese Roll, lightly toasted
• 100g duck breast, skin on
• ½ tsp Chinese five-spice
• ½ tsp brown sugar
• ¼ cup carrot, julienned
• ¼ cup daikon, julienned
• 1 Tbsp white vinegar
• ½ tsp caster sugar
• Pinch of salt
• 4–5 cucumber batons
• Small handful fresh coriander
• 2–3 sprigs Vietnamese mint
• 1 spring onion, thinly sliced
• Optional: fresh red chilli slices

Chilli Plum Sauce

• 2 Tbsp plum sauce
• 1 tsp lime juice
• ½ tsp soy sauce
• ½ tsp chilli paste or sambal oelek
• ½ tsp grated ginger (optional)

1. Score the skin of the duck breast lightly. Season with five-spice and brown sugar. Place skin-side down in a cold pan and cook over medium heat for 6–8 minutes until the fat renders and the skin is golden and crisp. Turn and cook a further 2–3 minutes until medium. Rest for 5 minutes, then slice thinly.

2. In a small bowl, combine carrot, daikon, vinegar, sugar and salt. Set aside for 10–15 minutes to lightly pickle.

3. Mix plum sauce, lime juice, soy sauce, chilli paste and ginger until smooth.

4. To assemble, open the toasted Vietnamese roll and spoon plum sauce along the base. Add cucumber, sliced duck breast, pickled vegetables, coriander, mint and spring onion. Finish with fresh chilli if using and serve immediately.