Duck Spring Rolls Recipe

Gourmet duck spring rolls are given a lift by a punchy barbecue sauce from Andy Waters. Included within this simple duck spring rolls recipe is the zesty note of lemon and lime, salty soy and warming root ginger - a concoction which will never fail to please

Duck spring rolls recipe

Starter

Easy

30 minutes

4

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Method
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1.
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
What 'to sweat' means
To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour
2.
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
3.
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
4.
Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes
5.
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
6.
Heat the deep fryer or large pot of oil to 180˚C
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
7.
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
8.
Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce
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Ingredients

Duck spring roll filling

  • 2 Gressingham duck breasts, thinly sliced
  • 3 tsp of sesame oil
  • 250g of peppers, mixed, de-seeded and finely sliced
  • 1 carrot, finely sliced
  • 2 small red chillies, finely chopped
  • 2 tsp of root ginger, peeled and chopped
  • 1 garlic clove, minced
  • 1 tsp of Kikkoman soy sauce
  • 75g of mangetout, thinly sliced
  • 175g of beansprouts
  • 25g of sesame seeds
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 1 orange, zest and juice

Barbecue sauce

  • 2 tbsp of olive oil
  • 200g of peppers, de-seeded and finely diced
  • 25g of sesame seeds
  • 25g of cayenne pepper
  • 1 small red chilli, finely chopped
  • 4 shallots, small dice
  • 20g of honey
  • 2 tbsp of red wine vinegar
  • 2 tbsp of balsamic vinegar
  • 275ml of Knorr Chicken stock

Spring rolls

  • 4 spring roll sheets
  • 1 egg, beaten
  • vegetable oil, for deep-frying

Equipment

  1. Deep fat fryer
  2. Large wok

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Celebrated chef, Andy Waters, shares his simple duck spring rolls recipe, which makes an ideal starter to a dinner party

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Meet the chef

Andy Waters

Andy Waters