• 8 eggs, lightly whisked
  • 1/2 cup finely chopped chives
  • 2 tsp peanut oil
  • 1 bunch chives, extra
  • 1/4 cup (60ml) hoisin sauce
  • 2 tbs plum sauce
  • 1/2 Chinese barbecued duck, bones removed, meat finely shredded
  • 4 green onions, finely shredded
  • Whisk the eggs and chives in a medium bowl. Season with salt and pepper. Heat half the oil a large, non-stick frying pan over high heat. Pour one-sixth of the egg mixture into the pan and swirl the pan to cover. Cook for 1-2 minutes or until golden brown and set. Use a spatula to turn and cook for a further 30 seconds or until set. Transfer to a plate. Repeat in 5 more batches with remaining oil and egg mixture to make 6 omelettes.
  • Place the extra chives in a bowl. Cover with boiling water and drain immediately.
  • Use an 8cm-round pastry cutter to cut discs from the omelettes. Combine the hoisin sauce and plum sauce in a small bowl. Spread a little of the hoisin mixture onto an omelette disc. Top with some duck and green onions. Roll to enclose filling. Tie with a chive to secure. Repeat with remaining discs, sauce, duck and green onion. Arrange on a serving platter and serve with any remaining sauce.