Crispy duck spring rolls with barbecue sauce

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.

First published in 2015
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Ingredients

Metric

Imperial

Duck spring roll filling

Barbecue sauce

Spring rolls

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

Equipment

  • Deep fat fryer
  • Large wok

Method

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
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. Strain through a fine sieve into a clean pan or jug and keep warm
  • 20g of honey
  • 2 tbsp of red wine vinegar
  • 2 tbsp of balsamic vinegar
  • 275ml of chicken stock
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 return the duck to the pan. Heat until the duck is cooked through. Mix well and transfer into a bowl, then wipe the wok clean
6
Heat the deep fryer or large pot of oil to 180˚C
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
  • 4 spring roll sheets
  • 1 egg
8
Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Slice in half and serve immediately with the barbecue sauce
  • vegetable oil, for deep-frying
First published in 2015
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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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