A crispy spring roll wrapper encases tender duck breast and crunchy vegetables, as well as intense flavours from chilli, ginger, soy and citrus zest in this Asian-inspired starter from Andy Waters. A sweet and tangy barbecue sauce is the perfect complement on the side or as a dip.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Start with the barbecue sauce. Heat the olive oil in a wok and add peppers, sesame seeds, shallots, cayenne and chilli. Cover and sweat over a medium heat for 5 minutes
2 tbsp of olive oil
200g of peppers
25g of cayenne pepper
1 small red chilli
25g of sesame seeds
Next, add the honey, red wine vinegar, balsamic and chicken stock and bring to the boil. Gently simmer until reduced by half and remove from heat. Transfer to a jug and keep warm
20g of honey
2 tbsp of red wine vinegar
2 tbsp of balsamic vinegar
275ml of chicken stock
Start the filling by cleaning and drying the wok. Place on a medium to high heat and add the duck. When the fat starts to render, remove the duck from the wok with a slotted spoon and wipe the wok clean
2 duck breasts
Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes
3 tsp sesame oil
250g of peppers
2 small red chillies
2 tsp root ginger
1 tsp soy sauce
Next, add the garlic, mangetout, bean sprouts, sesame seeds, citrus zest and juice and heat until the duck is cooked through. Combine well and transfer into a bowl, wipe the wok clean
1 garlic clove
75g of mangetout
175g of beansprouts
25g of sesame seeds
Heat the deep fryer or large pot of oil to 180˚C
Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer
4 spring roll sheets
Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce