Duck spring rolls

Duck spring rollsWe take recipes from everywhere and use them for inspiration.
We play with the flavours and then make them our own.
We make our own marinades and sandwich fillings.
All of our savouries are made by hand in our kitchens.
We learn from our customers’ feedback.

Here is the base recipe for our Duck spring rolls.

Ingredients

1 tbsp groundnut oil
1 tsp grated fresh root ginger
50g fresh mushrooms 
50g tinned bamboo shoots
25g tinned water chestnuts, drained, sliced into small strips
1 tbsp light soy sauce
½ tbsp Chinese five-spice powder
30g/1oz beansprouts, must be very fresh
1 large spring onion, sliced lengthways
½ small carrot, cut into matchsticks
2 confit duck legs, meat shredded
1 tbsp of oyster sauce
1 tsp toasted sesame oil
25-30 large spring roll wrappers, 15x15cm/6x6in square shape
1 medium egg, lightly beaten
vegetable oil, for deep-frying

Method

  1. To make the filling for the spring rolls, heat a wok and add the oil. Once hot add the ginger, mushrooms, bamboo shoots and water chestnuts. Cook for a couple of minutes.

  2. Add the soy sauce, Chinese five-spice powder, beansprouts, spring onions and carrot. And cook for 1 minute.

  3. Add the duck meat, oyster sauce and finish with the toasted sesame oil. Transfer to a dish and let this mixture cool before using it.

  4. To assemble the spring rolls, arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides.

  5. Spoon 2 teaspoons of filling near the bottom corner about 2cm/¾in from the edge.

  6. Roll the wrapper over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the 2 side corners to the middle, making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg.

  7. Repeat with the remaining spring roll wrappers and filling.

  8. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C.

  9. Deep-fry the spring rolls in batches for 5-6 minutes swishing them in the fryer until golden-brown. Remove and drain on kitchen paper.