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Crispy duck spring rolls with barbecue sauce

Ingredients for 4 portions

Duck spring roll filling

  • 2 duck breasts, thinly sliced
  • 3 tsp. of sesame oil
  • 250 g 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 naturally brewed soy sauce
  • 75 g of mangetout, thinly sliced
  • 175 g of beansprouts
  • 25 g 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
  • 200 g of peppers, de-seeded and finely diced
  • 25 g of sesame seeds
  • 25 g of cayenne pepper
  • 1 small red chilli, finely chopped
  • 4 shallots, small dice
  • 20 g of honey
  • 2 tbsp. of red wine vinegar
  • 2 tbsp. of balsamic vinegar
  • 275 ml of chicken stock

Spring rolls

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

Preparation

Preparation time: 30 mins

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.