Crispy duck spring rolls with barbecue sauce

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.

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.

Start the filling by cleaning and drying the wok. Place on a medium to light 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.

Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and Kikkoman soy sauce. Stir fry for 2-3 minutes.

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.

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.

Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce.