Duck spring rolls

By Pete Houston

Ingredients

• 1 duck leg around 250g
• 2 tbsp sesame oil
• ¼ tsp salt
• ¼ tsp ground white pepper
• 3 spring onions, finely sliced lengthways into 5cm long juliennes
• 1 carrot, finely sliced lengthways into 5cm long juliennes
• 4 dried shitake mushrooms, finely sliced after soaking and draining
• 100g fresh beansprouts
• 100g fresh spinach or frozen
• 3cm root ginger, finely sliced into juliennes
• 1 garlic clove, finely diced or crushed
• 1 tbsp five spice
• 1 tbsp light soy sauce
• 10 frozen sping roll wrappers, defrosted

Method

1. Pre-heat a fan oven to 125°C. Pierce the duck leg all over with a skewer, lightly oil and season with salt and white pepper. Place on a rack in a roasting tin, cover loosely with foil and place in the hot oven. Roast for 30 minutes.

   Time: 45 minutes.

2. Remove the foil and roast for a further 60 minutes. Meanwhile, fry the garlic and ginger briefly in a little oil in a frying pan. Add the mushrooms and carrots and cook until fairly soft. Then add the beansprouts and finally the spinach to wilt. Transfer to a bowl to cool while you wait for the duck to finish.

   Time: 60 minutes.

3. Remove the duck from the oven and shred the flesh. Add this to the other cooked ingredients along with the five spice, light soy, 1 teaspoon of sesame oil and a good shake of white pepper. While this cools, prepare 10 spring roll wrappers.

   Time: 10 minutes.

4. Moisten the corners of each wrapper, fill with the duck mixture and roll up to the desired shape. Brush the finished roll with sesame oil.

   Time: 10 minutes.

5. Air-fry the spring rolls in a single layer for 5 minutes at 200°C. Carefully turn them over and fry for a further 5 minutes to complete the cooking. You will likely need to do this in a couple of batches. Serve hot with dark soy or other dipping sauce of your choice.

   Time: 20 minutes.

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