Blackberry Dipping Sauce:

1. Prepare the Blackberry Sauce first to allow enough time for it to cool. Can be made the day before and kept stored covered in the refrigerator.
2. In a small saucepan over medium high heat, add the Hoisin Sauce, Blackberries and Soy Sauce and bring to a boil.
3. Reduce heat to medium and allow to cook 12 – 15 minutes, stirring occasionally, mashing the berries, until it reduces by at least a third.
4. Strain through a sieve, allow to cool. Set aside and chill until ready to serve.

Sushi Rice:

1. Prepare the Sushi Rice according to directions. (I use 1 cup of Sushi Rice to 1 1/4 cups of water, bring to a boil uncovered, then cover and reduce heat to simmer for 15 minutes. Turn off heat and allow to sit for 10 minutes covered).
2. In a small bowl, mix together the Rice Vinegar, Oil, Sugar and Salt. Set aside.
3. Once cooked, fluff with a fork, then add in the Rice Vinegar mixture and mix in well. Set aside until ready to assemble the Sushi Rolls.

To Assemble the Smoked Duck Sushi:

1. Prepare all of your ingredients by slicing the Smoked Duck, Cucumbers and Spring Onions into matchstick sizes (julienned).
2. Have a bowl of water on the side, to dip your hands in while working with the Sushi Rice.
3. Lay out the bamboo sushi rolling mat or folded kitchen towel (about 9 x 9 inches), cover with plastic wrap that is about the same size as the mat.
4. Add a thin layer of Sushi Rice over the plastic wrap pressing evenly with slightly wet hands, creating a square about the same size as the mat.
5. Layer the sliced Jambon Sec (French style dry cured ham) over the rice, overlapping if needed.
6. Arrange the julienned strips of Smoked Duck, Cucumber and Spring Onions in a line down the edge closest to you.
7. Start to roll the Rice and Jambon Sec, using the mat to help lift and tightly roll into a cylinder. Make sure the fillings stay in place by using your fingers to tuck them in while rolling if needed.
8. Use the plastic covered mat (or towel) to continue to roll, keeping gentle pressure on the mat.
9. Once rolled, use a sharp knife to slice in half and then cut each half into 3 slices. If needed, clean knife between slicing.
10. Serve with the Blackberry Dipping Sauce.