Crystelle Pereira served up tasty hoisin duck ‘sausage’ rolls with hoisin sauce on Saturday Kitchen.

The ingredients for the marinade are: 4 garlic cloves, grated, 2.5cm/1in piece fresh root ginger, grated, 2 tsp Chinese five-spice powder, ⅓ tsp dried chilli flakes, 2 tsp light soy sauce, 2 tsp rice wine vinegar, ½ tsp ground black pepper, ¼ tsp fine sea salt and 1 tsp olive oil.

For the hoisin duck ‘sausage’ rolls: 2 duck legs (440g), 4 spring onions, finely sliced, 100g pancetta, diced, 320g ready-rolled puff pastry, 1 free-range egg, beaten and 20g black sesame seeds, to garnish.

For the hoisin sauce: 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp plum sauce, 2 tsp rice wine vinegar, 2 tsp sesame oil, 2 tbsp smooth peanut butter, 1 tbsp dark brown sugar, 1 tsp garlic powder, ½ tsp dried red chilli flakes and pinch ground black pepper.

See recipes by Crystelle in her book titled: Flavour Kitchen available from Flavour Kitchen now.