Ingredients

4 Duck breasts
1 TBS sunflower oil
1 TBS ground star anise
salt & pepper
1 cucumber
1 bunch spring onions
2 romaine lettuces
2 handfuls mint leaves
hoisin sauce
200 g rice flour pancakes

Preheat a griddle over a medium heat. Skin the duck breasts and place each breast between two sheets of Clingfilm. Beat with a rolling pin until it flattens into an escalope. Put in a bowl and rub in the sunflower oil, star anise, salt & pepper. Griddle the escallops allowing about 3 minutes each side. Meanwhile peel the cucumber and cut in half lengthways. Remove the seeds and cut into thin sticks about 3" long. Wash and trim the spring onions and cut into fine strips. Finely shred the lettuce hearts. Divide the prepared vegetables and mint between four plates and add a small dipping bowl of hoisin sauce to each. When the duck is cooked, finely slice and plate. Prepare the rice pancakes by dipping briefly into a bowl of boiling water and serve immediately.