| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 80 minutes |
| Serves | Makes 12 |
| Cuisine | Chinese |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 680 |
| Fat | 18.2g |
| Saturates | 4.6g |
| Protein | 31.9g |
| Carbs | 92.4g |
| Sugars | 9.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Pat the duck dry, then rub all over with 3 tablespoons of rice vinegar and sprinkle with salt. Slice a 5cm piece of ginger and chop the spring onion. Stuff the duck cavity with the ginger, spring onion, cinnamon stick and star anise.
Place the duck on a wire rack in a roasting tray, breast-side up. Roast in the oven for 30 minutes before piercing the breast with a fork to allow the fat to render. Roast for a further 20 minutes. Remove from the oven and allow to cool.
Shred and finely dice the meat.
To make the filling, finely slice the leek and cabbage. Heat the oil in a large frying pan over a medium high heat. Sauté the leek and cabbage until softened and slightly caramelised. Season with the salt (approx. ½ tsp) then add to the duck meat.
To make the sauce, whisk together the corn flour, sugar, 2 teaspoons of rice vinegar, 2 tablespoons of soya sauce, oyster sauce, hoisin sauce, sesame oil and a finely grated fresh ginger (5cm piece) in a small pot. Place over a low heat. Cook until thickened.
Pour the sauce over the shredded meat and vegetables and adjust the seasoning.
Lay a spring roll wrapper on a clean surface. Whisk the egg lightly. Brush the edges of the wrapper with the egg and layer 2 tablespoons of filling in the centre. Fold the ends of the wrapper inwards before rolling up. Seal the edge with more egg. Set aside and repeat until all the wrappers and filling has been used.
Heat a deep fryer with oil. Fry the spring rolls until golden and crisp.
Serve with the extra soya sauce for dipping.
