Vintage Rosé 2004 Veuve Clicquot - Crab and smoked duck maki 40 minutes 40 minutes Serves 8 200 g smoked duck 125 g crab meat 25 g soy bean vermicelli 5 g roasted sesame seeds Ground pepper Salt Nut oil 10 g dried figs Crab and smoked duck maki Cook the vermicelli noodles in boiling salted water; drain, cool. Mix the cooked noodles with crab meat and pepper, season with hazelnut oil and pepper. Trim the fat from the smoked duck breast and cut the breast into thin slices. Place them onto cling film paper, to obtain a homogeneous strip 25 cm by 12 cm. Split the crab and vermicelli evenly onto one half of the duck. Using the plastic wrap, roll it tightly to obtain a diameter of around 1 cm. Remove the plastic. Place this "sausage" in the refrigerator a few minutes. Slice each "maki" into pieces around 1.5 cm thick. Sprinkle it with sesame seeds and add a portion of dried fig onto each piece. Duck breast Crustaceans France