These delicious duck spring rolls a lift with a punchy BBQ sauce. Amazing!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 2

Ingredients

For spring roll filling:

    •    1 tsp of soy sauce
    •    3 tsps of sesame oil
    •    1 carrot, finely sliced
    •    175g of beansprouts
    •    1 lime, zest and juice
    •    25g of sesame seeds
    •    1 garlic clove, minced
    •    1 lemon, zest and juice
    •    1 orange, zest and juice
    •    2 duck breasts, thinly sliced
    •    75g of mangetout, thinly sliced
    •    2 small red chillies, finely chopped
    •    2 tsps of root ginger, peeled and chopped
    •    250g of peppers, mixed, de-seeded and finely sliced

For barbecue sauce:

    •    20g of honey
    •    2 tbsps of olive oil
    •    4 shallots, small dice
    •    25g of sesame seeds
    •    25g of cayenne pepper
    •    275ml of chicken stock
    •    2 tbsps of red wine vinegar
    •    2 tbsps of balsamic vinegar
    •    1 small red chilli, finely chopped
    •    200g of peppers, de-seeded and finely diced

For spring rolls:

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

Method

1. 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.
2. 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.
3. 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.
4. Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes.
5. Next, add the garlic, mangetout, beansprouts, 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.
6. Heat the deep fryer or large pot of oil to 180°C.
7. 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.
8. Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce.

This great family recipe is thanks to Gressingham Duck at https://www.gressinghamduck.co.uk/recipes/crispy-duck-bbq-spring-rolls/