DUCK WITH CRUNCHY WONTON ROLL-UP 1 kg duck breasts 2 tablespoons hoisin sauce 2 tablespoons plum sauce 10 wonton wrappers Vegetable oil, for deep-frying 1 large carrot 4 green onions, chopped finely 80 g snow pea sprouts 2 medium cucumbers, seeded, sliced thinly HOISIN-PLUM DRESSING 1 tablespoon hoisin sauce 1 tablespoon plum sauce 2 tablespoons rice vinegar 2 tablespoons peanut oil

Place duck in large baking dish; brush with combined sauces. Bake, uncovered, in moderate oven about 45 minutes or until cooked through. Remove duck from pan; drain on absorbent paper. When cool enough to handle, cut into 5mm-thick slices.

Meanwhile, roll each wonton wrapper into a cylinder; cut each cylinder into 5mm-wide roll-ups.

Heat vegetable oil in wok or medium pan; deep-fry wonton roll-ups, in batches, until crisp and golden-brown, drain on absorbent paper.

Using vegetable peeler, peel carrot into long thin ribbons.

Gently toss roll-ups, carrot, onion and sprouts in large bowl with half of the dressing. Divide roll-up mixture among serving plates; top with alternate layers of duck and cucumber, drizzle with remaining dressing.

HOISIN-PLUM DRESSING
Combine ingredients in screw-top jar; shake well.

Serves 4.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]