Pete Goffe-Wood

Duck Spring rolls

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Description

Better than you’ll get at any dodgy Chinese take away.

They take a little bit of graft but it will all be worth it when you have crest fallen guests baying at your feet saying “not worthy, not worthy” 🙂

Ingredients

12 spring roll wrappers
2 duck legs
2tsp 5-spice
sea salt and freshly ground black pepper
1 small bunch of spring onion
100g bean sprouts
50g coriander roughly chopped
1 tblsp sweet chilli sauce
egg wash
oil to deep fry
Dipping sauce
4tbsp Kikkoman Soy Sauce
4tbsp Mirin
4tsp Indonesian Sweet Soy Sauce
1tsp Sweet Chilli Sauce

Directions

1
Set oven on 180ºC.
2
Score the fat on the duck leg diagonally, then rub the 5-spice all over the leg and season with salt and pepper.
3
Heat a small pan and when very hot, place the duck fat side down in the pan, fry until brown.
4
Then place the legs into a roasting tray and cook slowly in the oven for aprox. 1 ½ hours; until the duck is crisp and golden brown and almost falling off the bone.
5
Remove the legs from the oven and leave to cool. When the legs are cool, shred them of all the meat and fat.
6
Roughly chop the spring onions and add them to the duck, together with the bean sprouts, sweet chilli sauce and roughly chopped coriander.
7
Season the mixture with salt and pepper.
8
Place 2 tblsps of duck mixture on to a spring roll wrapper; brush the wrapper with egg wash and roll up into a need cigar shaped parcel.
9
To serve: Deep fry until golden and serve with the dipping sauce.
10
11
Dipping sauce
12
Mix all the ingredients together